lentils with mint + poblano pesto
Friends, lets talk about lentils. In my mind up until a few days ago lentils were pretty low on the list of things I’d want to have for lunch (or any meal for that matter). You see, my picky stereotyping of foods still pops up every now and then. I was stuck on the idea that lentils were gross. Well, maybe not gross, but just unappealing and boring. Then I had lentils at one of the places that continually opens my mind to new foods, Romans (owned by the fine folks of Marlow & Sons who are also working on a super cool project) and holy cow! Lentils are amazing! You guys, I’ve been missing out my entire life! So I have some making up to do. I quickly got to work making my first lentil recipe at home.
I started out by searching for some recipes online and found one over on 101 cookbooks that made my mouth water, which is always a good sign. Always one to wander a bit when I’m in the kitchen, I ended up creating a lentil salad that is super simple and a bit more paired down that the original recipe.
First off, let’s talk about how easy lentils are to make. Lentils, water and time—that’s it. Who knew?! Well, don’t answer that. I’m pretty sure everyone but me, so let’s move on. I followed Heidi’s directions and created a simple and bright mint and poblano pesto. When the lentils finished cooking, I mixed together about a cup of the lentils with a few spoonfuls of the pesto. Then I added some chopped up dates, slivered almonds and a drizzle of lemon zested greek yogurt, which add really great texture and flavor to the salad. Heeeaaavenly! Seriously, it’s light and bright and tastes like spring. Thank goodness I finally tried lentils!
Lentils with mint and poblano pesto
serves 2 lunches or 4 sides | adapted from 101 cookbooks
mint + poblano pesto
1 cup fresh mint leaves
|Combine all ingredients in the bowl of a food processor (or blender). Pulse 4-5 times, until the pesto is a uniform texture. Taste, you may need to add salt or pepper. Set aside|
1/4 cup mint + poblano pesto
|1. Combine the pesto and lentils in a large bowl. Taste—you may need to add more pesto according to your own taste.
2. Sprinkle the chopped dates and almonds over top, then drizzle with the yogurt sauce. Enjoy!