Lentils, black beans, goat cheese, and baby green salad.
On our trip to Warsaw, Poland, a couple of years ago, we stumbled upon this fantastic restaurant. You would have never known it was a restaurant if you were not looking around you.
A large cobblestone porch leads us into this beautiful backyard with lots of tables, all very romantically set up.
I am saddened that I cannot find the name of the place to share with all of you.
Our dinner was fantastic. I remember enjoying this salad.
However, the chef never separated himself from the recipe, so I deconstructed the flavors and jot them down on my cell phone with the promise to make it in my own kitchen.
A super healthy vegetarian recipe
Light, vegetarian, healthy recipe, and so easy to prepare. Another great attribute to this great recipe: is low carb. How great is that?
I used crimson lentils because I had them on hand, but black or green de Puy will also be fine. Lentils are an excellent source of protein, rich in folate, and low in calories.
Low in sodium and saturated fat, making it a very healthy vegetable to enjoy and add to our diet.
Black beans contain fibers, proteins, and antioxidants, all the critical ingredients for a good source of nutrition.
No salt is used by choice. In regards to the cheese, goat cheese is excellent with it.
However, you can use feta cheese as well if you have it on hand. I have made it both ways, and delicious either way.
The recipe below is for 2.
You can serve it on individual plates or on a large one for a simple light dinner. Or, of course, augment the portions via the serving size tab on this page right next to the recipe on the top right.
A playfulness between light sweet, and pungent and brought together by a dash of olive oil.
Lentils, Black Beans, Goat Cheese & Baby Green Salad
- 1 cup crimson lentils
- .50 cup pinto black beans
- 4 ounces goat cheese
- arugula and baby green salad mix
- 1 ounce purple radish sprouts
- olive oil
- red wine vinegar
- Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking.
- Rinse and pat dry the baby green salad and the purple radish sprouts.
- On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
- Drizzle some vinegar and olive oil.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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