Lentil Salad with Trumpet Mushrooms and Broccoli
Every Sunday I make a big pot of something for my week day lunches. Yes, I work from home but I still don't have time to cook a meal in the middle of the day. I'm a busy girl, you know? Sometimes I make soup, other times I throw together a quick grain, bean, and green combo. Recently I've been really into lentils. Particularly the French green type. It's funny how our bodies can be particular about certain things and not about others.
For example, my body loves French green lentils, Umbrian lentils, and red lentils. I always feel energized, full, and happy when they cross my plate. One bite of standard brown lentils however, and (without getting graphic) I require quarantining. They are all lentils though, right? Shouldn't my body act the same with each varietal? NOPE. Small changes in composition can set our sensitive systems off without much warning. The moral of the story...listen to your body. You should feel no less than amazing after you eat. If this is not the case, begin to think about those foods that make you tired, anxious, lethargic, and yes quarantinable. Your body is telling you something. Just listen.
As for my lentil lunch, I doctored it with a few trumpet mushrooms and broccoli I had in the fridge. Feel free to throw in whatever you've got: roasted sweet potato chunks, kale, avocado, shredded chicken, or a squidgy egg would all be yummy.
Lentil Salad with Trumpet Mushrooms and Broccoli
Serves 6 as a side dish
2 cup French Green lentils, picked over and washed
2 tablespoons ghee, coconut oil, or olive oil
1 medium onion, diced
2 carrots, diced
2 stalks of celery or 1 fennel bulb, diced
Sea salt to taste
1/4 fresh parsley, chopped
3 tablespoons of fresh dill or basil, chopped (don't skimp on the fresh herbs. They make a BIG difference)
Place lentils in a medium sized pot and cover with 3 inches of water. Bring the lentils to a boil, reduce to a simmer, and cook for 30-35 minutes.
While the lentils are cooking, chop up the vegetables. When the lentils are done, drain them into a colander. In the same pot, heat up the ghee. Add in onion, carrots, and celery with a pinch of salt and cook until the vegetables are soft, about 8-10 minutes. Add the lentils back to the vegetable mixture and toss in the fresh herbs. Season with salt to taste and a bit more ghee if you like.
***To add in trumpet mushrooms and broccoli:
In a sauce pan, saute chopped onion in a bit of olive oil. Add in mushrooms and cook for about 5 minutes. Toss in the broccoli with a pinch of salt and 3 tablespoons of water. Cover and let steam until the broccoli is tender, about 4 minutes. Add 1/2 a cup of the French green lentil mixture, warm through, and lunch is served!