Author Notes
This is an all cravings covered lentil bowl! Salty olives, umami rich sun dried tomatoes, fresh orange juice and zest; not to mention perfectly cooked lentils atop some crisp bitter arugula. The perfect spring lunch or dinner! —Shanna Jade | Kiss My Bowl
Ingredients
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1.5 cups
Beluga Lentils - Soaked
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2 sprigs
Kombu
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1 cup
Water
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1 teaspoon
Capers
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5-6
Sun Dried Tomatoes in Oil
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2 tablespoons
Sun Dried Tomato Oil
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2 cups
Assorted Pitted Olives
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Splash
Olive Oil
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1
Orange - zest & juice
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1
Red Onion
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1 sprig
Fresh Rosemary
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Arugula
Directions
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Add soaked lentils and kombu to a medium sized pot. Fill with enough water to cover - bring to a boil and allow to boil for a minute or two. Reduce heat and simmer until lentils are soft. Once soft, remove from the heat and reserve.
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Zest and juice the orange. Add capers, sundried tomatoes, olives, splash of olive oil and the orange juice to a food processor. Blitz until the mixture forms a rough chopped tapenade.
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Slice the red onion into rings, separating each segment. Mince the rosemary. Add the reserved sundried tomato soaking oil to a hot frying pan, saute the onion and rosemary until onions are soft and fragrant.
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Remove the kombu from the lentil pot, drain, and transfer lentils to a large mixing bowl. Mix in the tapenade, the onions and rosemary finishing with the orange zest.
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Assemble arugula in a bowl or plate, adding the warm lentil salad on top. Serve warm or cool - enjoy!
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