Wild Rice Lentils and Caramelized Onions

Wild Rice Lentils and Caramelized Onions.  This easy recipe is big on flavor even though it has a small ingredient list.

 

Every Christmas Day, we have lunch at a Middle Eastern restaurant.  Our family celebrates on Christmas Eve, leaving Christmas Day free.  This recipe is inspired by a dish we have there.  Since my mother in law is Turkish, she gave us her version.

 

Wild Rice Lentils and Caramelized Onions

 

This healthy recipe is vegan and gluten free.  I cooked the lentils and rice separate, but I bet you can cook them together to save a step. If anyone tries in the instant pot, I’d love to know the results!

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Green Lentil Salad (Vegan and Gluten Free)

Green Lentil Salad recipe.  I love cold salads.  They are just so good and easy to make.  This is one that my mother in law came up with.  She said I could share it with all of you.  I have several of her recipes on my blog.  One of them is Red Lentil Soup.

 

green lentil salad

 

This is another recipe that is inexpensive to make and very healthy too.  I think one of the flavors that makes this recipe great is the pomegranate molasses.  You can find it at most health food stores and also at Middle Eastern markets.

In fact, the Middle Eastern markets may have better prices.  That is also the case when it comes to buying olive oil.

I have also included an Amazon link for those that do not have either of those options nearby.  A little goes a long way too.  We have had the same bottle for months.

Green Lentil Salad

Green Lentil Salad

Serves 3 servings     adjust servings

Ingredients

    Salad

    • 1 1/2 cups green lentils
    • 3-4 cups water
    • 1/2 red onion thinly sliced
    • 3 green onions chopped
    • 2 cups baby spinach chopped
    • 1/3 cup flat leaf parsley chopped
    • 1/3 cilantro chopped

    Dressing

    Instructions

    1. After you wash/rinse lentils place in a large cooking pot, cover with water and bring to boil.
    2. Once it starts boiling, turn the heat down to simmer and cook until tender/soft (add more water if needed), for about 30 minutes or more.
    3. Drain lentils and set aside to cool. 
    4. Meanwhile, in a large mixing bowl, combine sliced red onions, parsley, cilantro, spinach, green onions. 
    5. To this mixture add cooked lentils. 
    6. Now prepare the dressing by combining pomegranate molasses, sumac, salt, paprika and extra virgin Olive Oil.  
    7. Mix well, drizzle over lentils and greens mixture and toss them well.
    8. Keep refrigerated for an hour or two before serving.

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    Recipe Notes

    I find that this gets better the next day after the flavors have time to marinate. Enjoy!