We all have our own versions of food as “pick me ups.”
Whether it’s soup when we’re fighting off a cold, cayenne to warm up, or ice cream to celebrate – there’s some sort of food to fit that need.
For me, it’s lentil salad when I’m tired or run down. One of lentils’ magic properties is the fact that they provide steady slow-burning energy.
They’re the little legume that could.
Bring on the lentils!
So this salad was my breakfast. And it was the perfect way to start the day. The first bite gave me a wallop of citrus, and then a slow creep from the chipotles.
Jedd and I finished off the rest of the salad for lunch.
We may have practically licked the bowl clean.
Guess what I’m making again tomorrow?
Chipotle Lime Lentil Salad
1 cup French lentils
2 cups vegetable broth
¼ cup chopped cilantro
1 handful cherry tomatoes, roughly chopped
2 scallions (white and green parts), chopped
2 “mini bell” peppers, or 1/2 of 1 large red bell pepper
1 celery stalk, diced
1 tablespoon olive oil
1 tablespoon lime juice
½ teaspoon dried oregano
½ teaspoon chipotle powder
½ teaspoon chili powder
½ teaspoon hot smoked paprika
¼ teaspoon kosher salt
Rinse lentils in cold water and pick out any loose debris. In a large saucepan combine the lentils with the broth. Bring to a boil on high heat, and then cover and reduce heat to low. Cook for 30-35 minutes, or until lentils are soft. Drain off any remaining liquid.
Rinse the lentils under cold water to keep them from continuing to cook.
Whisk together the olive oil, lime juice, chipotle powder, hot smoked paprika and salt.
Combine the lentils, tomatoes, scallions and celery in a medium bowl. Pour the vinaigrette over the salad.
Stir well to combine.
Serve immediately or refrigerate to let the flavors meld.
(Photo by Launie Kettler)