By Chef Jennifer Brewer
How do you feel about your hunger? When your stomach growls, how do you feel? Do you get annoyed, like “…don’t bother me! Can’t you see I am working here?” I remember when I was dieting and I would treat getting hungry like a pesky annoyance that was ruining my best efforts to lose weight. If I could only curb my hunger then I would be okay!
Well, I have come to realize that physical hunger is a GOOD thing. Think about it—it means you are alive and well and your metabolism is doing what it is supposed to (ie, burning calories!). The next time you get hungry, don’t ignore it, say thank you!
Oh, and of course, eat something healthy, like the delicious lentil salad I have included this week on top of a bed of fresh salad greens……yum!
First, make a Big Pot of Lentils:
Kombu is a sea vegetable sold with the Asian foods. It is rich in minerals, and makes beans and legumes easier to digest with less gas.
Cooks Tip: So you know for future recipes, one cup of dried lentils will result in about 2 1/2 cups cooked lentils.
- 1 2/3 cups dry brown lentils
- 4 cups water
- 1 strip kombu
- 2 bay leaves
Place everything in a pot and bring to a boil. Reduce heat and simmer until lentils are cooked but not mushy, about 30 minutes, adding more water if needed. Remove kombu and bay leaves to use in recipes.
Lentil Salad Recipe:
- 2 cups cooked lentils
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1/2 small red onion, minced
- 1 cup chopped fresh parsley
- 2 teaspoons dried thyme
- Sea salt and pepper to taste
Mix together the olive oil, vinegar, mustard, red onion, parsley and thyme, whisk well, and season to taste with salt and pepper. Stir in lentils and refrigerate until service.
Do you know how lentils look in nature?