Healthy Eating Commences Now

I’ve set a goal. I know I’m never going to be back to my perfect size. Never gonna happen. But I’d like to get close to that size… or around the corner from it. Or just in the neighborhood. I’d like to lose 10 (really 15) pounds. I’ve been eating more fruits and vegetables, and trying to avoid the bad (or really, really good!) stuff. I’ve even been using my pool for laps every morning. We’ll see how long that lasts!

This salad is an attempt to recreate a lentil salad I had while on a friend’s sailboat recently. It was so good that I kept eating it. And eating it. And eating it. You get the point, right? The best part is that the salad was definitely healthy. All I remembered were lentils, caramelized onions and herbs. I’ve made something similar, but I’m pretty sure it’s totally different. Either way… its yummy and great for my new healthy eating regime!

Lentil Salad Recipe
1 c dried lentils
1 clove garlic, smashed
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt
black pepper
3-4 tbsp olive oil, divided
1 medium sweet onion, sliced (not too thin)
1 roasted red pepper, cut into small strips
10 kalamata olives, chopped
1/2 tsp fresh rosemary, minced
1 tbsp fresh parsley, chopped
1-2 tbsp red wine vinegar

1. Rinse the lentils in cold water and place into a small pan with the garlic, dried thyme, rosemary, salt and pepper. Cover with a few inches of water and bring to a simmer. Reduce heat to low and simmer for about 20 minutes until just starting to soften. I prefer my lentils with a little bit of a bite so I slightly under cook them. Strain, discard the garlic and add lentils to a large bowl.

2. While the lentils are cooking, Heat a saute pan over medium heat with 1 tbsp of the olive oil. Add the onions, salt and pepper and saute for 15-20 minutes, or until golden. Stir often to avoid burning. Add to the bowl with lentils.

3. Add the roasted red pepper, olives, fresh herbs, vinegar and remainder of olive oil to the bowl. Gently toss the ingredients together to combine. If it seems to dry, add a little water or you could add more olive oil. Taste and adjust seasonings.

Makes 4 servings

 

4 Comments

  • Angie 9 YEARS AGO

    Looks yummy and healthy Candace! The first few days are the hardest, but once you’ve got a week behind you, it’s A LOT easier!

  • Rita 9 YEARS AGO

    I started using Sparkpeaople.com and it helped me figure out what is healthy and what I thought it was healthy….I am eating better now and lost 10 pounds in 3 months.
    Good luck on your adventure! The salad looks really good ( I adore lentils).

  • Deborah 8 YEARS AGO

    I made this tonight! Delicious.

  • Will 7 YEARS AGO

    Really good recipe. I added a squeeze of lemon juice right before serving to kick up some extra acid.

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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