This Black Lentil Green Veggie Salad is loaded with fennel, cucumber and savoy cabbage. It is a fresh and flavorful salad that is simple to prepare. The feta vinaigrette is delightfully creamy and has a subtle mint flavor but feel free to add more mint if you like it minty. The cucumber adds a wonderful cooling quality while the lentils, fennel and cabbage provide you with that much needed fiber.
This month has been too much fun! Ang and the boys were here for two weeks and my mom and her boyfriend Clyde just visited for 5 days. I always feel better after my visits from my mom, as we tend to have deep meaningful conversations about things like gratitude and the law of attraction. It’s one of those topics that I need to be reminded of periodically. It is so easy to get caught up in the things that aren’t serving you and it can be tricky getting back to living in the present and visualizing the things that you want to happen in your life. We talked about how important it is to focus on the things that you want to attract and what it would feel like if you already had it. When a negative thought arises, it’s important to replace it with a positive thought so that you slowly rewire your brain to the positive side of thinking. It can be tricky when you’re in a negative or sad frame of mind but if you keep it up, it does start to become a habit.
I have fluctuated in and out of this way of thinking for many years and have been trying really hard to stay in a positive frame of mind. It is amazing how life can alter if you give it a chance. I have drawn many great things into my life by doing this but I have to admit I can easily forget how I did it. Thoughts are energy and the thoughts we have are like a magnet. So when we are obsessing over the negative things in our life we continue to draw negative outcomes. I am on a mission to eradicate those thoughts and replace them with inspiring thoughts and feelings!
I made this salad during my mom’s visit and my mom and Clyde loved it! This salad couldn’t be easier to prepare, just cook up the lentils, chop the veggies and whip up the vinaigrette. If you plan ahead, you can cook up the lentils and make the vinaigrette the day before. That way, all you have left to do is chop the veggies and toss it all together. Serve it by itself or with some crusty bread and a bottle of wine.
This salad pairs well with a Sauvignon Blanc from New Zealand, a Sancerre from France, a Cava from Spain, a light Pinot Noir from Oregon or a Rose from France.
6 – 8 servings
- 4 Cups Black Lentils – recipe below
- Feta Mint Vinaigrette – recipe below
- 1 Fennel Bulb and Stalks – cut in half, remove core, cut halves in half and thinly slice – thinly slice the stalks
- 1 Cucumber – peel – de seed – slice into thin strips and dice
- 1 Cup Savoy Cabbage – finely chopped or minced
- 2 Cups Dried Black Lentils – sorted and rinsed
- 6 Cups Filtered Water
- 1 Bouillon Cube – vegetable – low or unsalted
- 1 Teaspoon Sea Salt
Feta Mint Vinaigrette
- 2 Cloves Garlic
- 1/2 Cup Sheep Feta Cheese – packed
- 1 Cup Extra Virgin Olive Oil
- 1/2 Cup Champagne Vinegar
- 2 Tablespoon Lemon Juice – fresh squeezed
- 8 – 10 Mint Leaves – or to taste
- 1 Teaspoon Dijon Mustard
- 1 1/2 Teaspoon Sea Salt – or to taste
- 1/4 Teaspoon Black Pepper – or to taste