Tag Archives: oregano

Artichoke and Lentil Salad

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Let’s add artichokes to my list of addictions. I will never be able to get enough of them. Initially, I wanted to undertake the great task of using a fresh artichoke. However, I guess I picked an extremely unripe one so in frustration I walked to Provigo and bought a jar of marinated artichoke hearts. It was a damn good idea.

The jar of artichoke hearts I bought were marinated in oregano so this tasted extremely similar to the lentil salad I posted in November, I chose to be lazy and used a bit of the oil they were marinated in as the dressing, and just added a huge squeeze of lemon juice. The major upgrade in this is the addition of a whole ton of fresh herbs.

If you’re like me, you have leftovers up the… yeah. So this comes together super easily when there are cooked lentils ready and waiting in the fridge. I suppose this could also work with a grain such as amaranth or rice (or quinoa!), but it would also work as a starter/ side salad for a bigger meal without the grain or lentils. VERSATILITY! I’ll just admit to being a bit of a lazy “cook/chef/baker” and say that I use whatever is in the fridge. I usually just go grocery shopping with flavours in mind, and get what’s on sale. I’m quite a compulsive grocery shopper… and yet I never buy cookies….. I digress. This salad is wonderful. The solid lentils and the slippery artichokes and the salty marinade/oil rock and lasted well the next day for lunch. 

ARTICHOKE AND LENTIL SALAD: serves 2

  • 3/4 cup – 1 cup cooked french lentils
  • 2 cups spring greens (or spinach, or chard, or kale, etc.)
  • 1/2 cup fresh cilantro, roughly ripped
  • 1/4 cup fresh flat leaf parsley, roughly ripped
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons artichoke marinade, (or olive oil with a sprinkle of dried oregano)
  • 4 whole marinated artichoke hearts, cut into quarters
  • freshly ground black pepper to taste

Method:

In a large salad bowl, mix all ingredients except the artichoke heart segments, and a few leaves of each fresh herb. Divide the salad into two bowls and divide the artichoke segments equally. Garnish with the remaining fresh herbs and add a healthy grind of black pepper on top.

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Lentil Salad

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LENTILS! What vegan doesn’t love them? I used this recipe from 101cookbooks, but I added almonds, hemp hearts and had the lentils on a bed of spring greens (even though it is not even close to spring time…).

This recipe was fabulous. The french lentils held their shape nicely and the simple dressing of oregano, olive oil, salt and lemon juice was satisfying. Sometimes it’s the simple things that are best. (Don’t get me wrong, making an extravagant dish is rewarding, but so is the humble olive oil). I sliced up half an avocado to have on the side with a squeeze of lemon. The amount of lentils I made lasted me for 3 days and it kept amazingly. By the third day, the oregano was super fragrant and delicious.

One last note, this recipe was EASY. Cooked the lentils, and that was pretty much it. I even did an outline for an essay while the lentils were cooking! If you don’t have time to cook your own lentils, no biggie. Just use two cans of lentils and make a little bit more dressing. If you want to learn how to cook lentils, check the note at the bottom!

LENTIL SALAD: serves 2

  • 1 cup dried lentils (or about 2 cups cooked)*
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 handfuls of spring mix greenery (spinach, kale, chard or lettuce would also work)
  • 1/4 cup raw almonds, chopped
  • 1 tablespoon hemp hearts
  • 1/4 cup green onions, chopped

Method:

Rinse the lentils and pick out any stones or weird things. In a large pot, cover the lentils with two cups of water and cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. (Lentils are cooked as soon as they are tender and no longer crunchy.*)

Meanwhile, combine the oregano, olive oil, salt and lemon juice in a small bowl. Put two handfuls of greenery on each plate. Once the lentils are cooked, divide them onto each plate on top of the greenery.

Pour half of the dressing over each plate and garnish with almonds, hemp hearts and green onions. Add some extra salt, pepper or lemon juice (or avocado) as needed! Enjoy.

Much love and many easy meals as November… RUSHES INTO DECEMBER. OMG WHERE HAS THE YEAR GONE?

*Note: This is a great resource for how to cook lentils.