‘Tis the season for wings, beer and watching men in tight pants.
Luckily I was cheering for the Seahawks so I was pretty happy with their win on Sunday (43-8). Russell Wilson deserved the win as a young quarterback in the industry. He kept his head in the game and made some solid passes to his teammates. P.s. I am pretending to have some knowledge of the game right now.
The main attraction to the game was the Halftime Show who featured Bruno Mars and The Red Hot Chili Peppers. Bruno Mars put on a great show attracting more of an audience than the game itself with 115 billion viewers compared to 111 billion for the game. Interesting fact, Bruno’s brother was the drummer for the show. Great job Bruno and Brother!
Instead of going with the norm and making nachos and wings for the game, I decided to opt for something more ‘me’. My mom shared the recipe for Moroccan Lentil Salad so I made my great attempt to make it. My love for lentils, chickpeas, and black beans has grown extensively this year. I will make any excuse to make something involving one of these.
This recipe was super easy and super delicious. The lentils offered a significant amount of protein and held all the flavour possible. I don’t know about anyone else but anything with feta cheese just calls my name. Also, the freshness of the parsley and tomatoes in this salad reminded me of spring.
I was lucky enough to have spent the past weekend with my parents. My mom came baring her newest recipes to share with us and provided us with a meal on Friday night, including qunioa salad in a lettuce boat, pesto salmon, and this moroccan lentil salad. My mom and I have always shared the passion for cooking and we take any opportunity we can to create a delicious meal together.
If you have 30 mins, take the the time to prepare this delicious vegetarian salad. You’ll feel full, happy, and healthy!
Moroccan Lentil Salad
1/2 cup of dried brown lentils
2 1/2 cups of water
1/2 teaspoon salt
1 bay leaf
1 plum tomato, diced
1/4 cup finely diced red onion
1 1-ounce feta cheese, finely diced
3 tablespoons snipped fresh mint
2 tablespoons snipped fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, pressed
Mixed baby salad greens (optional)
Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-15 minutes or until lentils are tender. Drain lentils; remove and discard by leaf. Set lentils aside to cool.
In bowl combine lentils, tomato, onion, feta, mint, and parsley. In small bowl whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.