Salads don’t have to be cold, I maybe like the warm ones even more, to be fair. This recipe could be used in many ways, I like to simply eat the salad for dinnner, but it can also be used as a nice vegan appetizer, because it can be prepared in advance.
- 6 cups (1.5 L) of water
- 1 3/4 cups (437.5ml) of organic yellow cornmeal
- 1 tbsp. (15ml) salt
- 3 tbsp. (45ml) vegan butter
- 1 1/2 cups (375ml) of organic dry sprouted lentils
- 4 1/2 cups (1.125l) of water
- 1 organic red onion
- 1 organic yellow bell pepper
- 1 cup (250ml) of organic arugula
- 1 cup (250ml) of parsley
- 1 cup (250ml) of coriander
- 1/4 cup (62.5ml) of organic sunflower seeds
- 4 tbsp. (60ml) of olive oil
- juice of 1 organic lemon
- Salt and pepper
- For your polenta, bring your water to boil. Add the salt and the cornmeal and whisk. Do this for about 15 minutes regularly, until it’s cooked. Pour it on a cookie sheet and let it cool so you can cut it in pieces later and fry them.
- Slice your onion and cover the slices with a bit of oil and a bit of salt. Leave it there until you’re ready to put them in the lentil salad.
- In an another pot, cook the sprouted lentils for 5 minutes and leave them out of the fire for another 10 minutes. Drain and let them cool for 10-15 minutes.
- In the meantime cut all your vegetables and herbs and put then in a salad bowl. Add the sprouted lentils, the sunflower seeds, the oil and the lemon juice. Put the salt and the pepper to your taste.
- In a non-stick frying pan, put a bit of oil and fry your pieces of polenta. This also can be made ahead and warmed in the oven.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“This was a great recipe. I think it would be great as a side dish to accompany any meal. I hope to make it again soon.”
“The polenta was really good! It’s been a long time since I had that. It was easy to make and even better with some vegan cheese on top, so tasty.”
“This dish is delicious! I wish I had the ingredients to make the polenta every week, but would like to try it with different types of lentils. Thanks!”
“Delicious! I love polenta; all of it (raw or cooked), but had never made this before. Nice and easy recipe that makes a huge batch. This would be really good on a buffet table for entertaining.”
“Great for people who think they don’t like lentils…crispy on the outside, soft inside…loved them; had them over fish with marinara sauce…”
“Very tasty! Loved all of it.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!