Fall is here but it’s still warm and sunny in San Francisco. My nenes are excelling in school and I’m hard at work in the kitchen and at my new job. I recently made the transition from nonprofit management into a whole new industry. I’m now working for an organic farm in the Bay Area. I spend my days bringing chefs samples of delicious microgreens and heirloom lettuces. When I’m not with chefs, I’m reading menus, researching dining trends and eating and mingling at food and wine events. Needless to say, I feel like I’m indulging in my favorite hobby and now I get paid to do it. It’s been a dream job in so many ways.
Now that I have found my work flow, I’m making my way back to the kitchen. This weekend I was inspired to make something completely new. My guide was a faint memory of a dish I had some time ago at a cafe in Sausalito. It turned out absolutely delicious, filling and refreshing. My first taste tester said, “It’s a sassy bite of crunchy fresh goodness. A meal in itself.” I loved the sassy part lol!
Lentils are the star in this dish. This super food has so many health benefits. Lentils are high in protein and fiber making you feel satiated for longer periods of time. I love them because they are faster to cook than beans and I can add them to almost any dish for a punch of plant based protein. I use sprouted lentils whenever possible because they have a higher nutrient content as a result of the increased seed. Their nutrient bioavailability makes it easier for our bodies to absorb the protein, vitamins and minerals.
3 Cups of Cooked Lentils
1 Purple Onion Thinly Sliced
I Bunch of Green Onions Chopped
1 Small Purple Cabbage Head Shredded
2 Cups of Mixed Fresh Herbs
Sweet Mustard Vinaigrette
2 Tablespoons of Sweet Mustard
2 Tablespoons of Spicy Mustard
1/4 Tablespoons of Red Wine Vinaigrette
2 Tablespoons of Olive Oil or Coconut Oil
2 Garlic Cloves Grated
Salt and Pepper
Boil the lentils according to the directions on the bag. It’s usually three cups of water for one cup of lentils. Let the lentils cool all the way before tossing the salad. You will spend most of your time chopping vegetables which I happen to find very meditative. I hope you do too. I used a mandoline for the cabbage and red onion to save time and create consistency. Please do whatever works for you and always adjust the recipe to suit your taste buds. After all ingredients are prepped, combine in a large bowl, toss and set aside. Whisk together ingredients for the mustard vinaigrette and adjust as needed. Dress the salad right before serving for freshness.