Black Bean Lentil Salad

Today, I had some leftover in the fridge and wanted to get rid of them. I had some black beans left over from our 3 year olds birthday party. Lentils that I had made earlier for baby food and peppers from last weeks CSA. I decided to make a throw in a bowl dish and it worked!!!! It tasted really good!!!!

The Ingredients:

1 cup (about 1/2 pound) lentils
1 can black beans
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 cup finely chopped green onion (scallions) green part only
1 cup finely chopped fresh cilantro

Dressing:
2 T olive oil
2 T chicken stock
1 tsp. Dijon mustard
1 T fresh lime juice (can use apple cider vinegar)
1 tsp. Worcestershire sauce
1 tsp. finely minced garlic (I used garlic puree from a jar)
1/2 tsp. dried Oregano (preferably Mexican oregano)
1 tsp. cumin seed (can use ground cumin)
1/2 tsp. Ancho chile powder (or use any mild chile powder)
fresh ground pepper to taste
hot sauce to taste (I used green Tabasco sauce)

Put lentils into a small sauce pan with plenty of water to cover, bring to a slow simmer and cook until lentils are tender, about 40-60 minutes for green lentils or 30-40 minutes for brown ones. Drain lentils and let cool slightly.

While lentils cook, put beans in a colander and rinse with cold water until no more foam appears. Let drain well, then blot dry with paper towels.

Put olive oil, chicken stock, Dijon mustard, lime juice, Worcestershire sauce, and garlic in a small bowl. In mortar and pestle, grind together oregano, cumin seed, chile powder, Spike seasoning, and pepper. Whisk into liquid in bowl, then add hot sauce to taste and whisk again.

When lentils are slightly cooled, combine with half of dressing and let marinate while you prep the rest of the ingredients. Wash, spin dry, and finely chop cilantro and set aside. Chop red bell pepper, red onion, and green part of green onions finely and add to lentils. Add drained beans to lentil and vegetable mixture, and stir in rest of dressing, then gently mix in chopped cilantro. This will taste best if refrigerated for an hour or so before serving, but it can be served sooner if you're short on time.

BQQ Lentil-Loaf Muffins

I saw this recipe on another food blog that I follow and had to try it. I love lentils!

The lentil loafs had great flavor but I am pretty sure I will add another egg white next time and maybe add some more BBQ sauce into the lentil mixture. Or maybe I will mash more of the lentils... This one still needs a little tweaking!

BBQ Lentil-Loaf Muffins

Lentils:

2 cups dry lentils

1 bay leaf

Pinch of salt

1 tbsp. EVOO

3 garlic cloves, minced

1 yellow onion, minced

1 medium carrot, peeled and minced

Salt and pepper

2 egg whites

2 tbsp. tomato paste

1/2 cup ground oats (I put rolled oats in a food processor and pulse 20 times)

1/4 cup minced flat leaf parsley

Salt and pepper

1 tsp. smoked paprika

Topping:

1/2 cup ketchup

1/4 cup balsamic vinegar

2 tbsp. light brown sugar

Rinse lentils, place in a pot with 4 cups of water, bay leaf and salt.

Bring to a boil, reduce heat and simmer for 45 minutes, or until tender.

Drain in a colander and set aside.

Heat a saute' pan over medium heat.

Add EVOO, garlic, onion and carrots, season with salt and pepper.

Cook for 5 minutes, until slightly caramelized and softened, turn heat off and set aside.

Add lentils to a large mixing bowl, mash with a potato masher until about half the lentils are mashed and half are whole.

In a small dish, beat egg whites until they are foamy.

Add egg whites, cooked vegetables, tomato paste, oats, parsley and paprika to the lentils.

Toss gently to combine everything, taste and season with salt and pepper.

Preheat oven to 400 degrees.

Place muffin cups in a tin (12), spoon mixture evenly into the cups, mounding them at the top.

In a small dish, whisk ketchup, balsamic vinegar and light brown sugar.

Spoon mixture over lentil loaf muffins.

Place in the oven, bake for 25 minutes, or until topping is caramelized and lentils are crisp on the edges.