Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

So, this is the salad recipe that I was referring to in my previous post :).


When I was asked to make a salad for the dinner party the other evening at Mikey's parents' home, I just couldn't bring myself to bring an average lettuce-and-veggie-packed salad. I like to do things a little differently than one would expect, and I like to see the surprise in peoples' faces when they see what I have made. I love lentils and found this recipe while browsing for ideas and inspiration and it sounded perfect!


It is really refreshing and absolutely perfect for eating outside in the summer air. The orange adds a juicy sweetness that complements the chewy, earthy rice/lentils and creamy goat cheese wonderfully. I also particularly liked that the currants and raisins were pretty much the same size as the lentils so they surprised your taste buds with a fruity punch. I really enjoyed all of the different textures and all of the guests mentioned how delicious and unique it was!


This recipe makes quite a bit, but I don't think that would cause much disappointment as it holds up great as leftovers (that is if any is even left to take home).

Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

recipe adapted from here

ingredients:

• 2 cups wild and brown rice blend
• 1 cup French green lentils
• 1/2 shallot, finely chopped
• 1/4 cup balsamic vinegar
• 2 tbsp fresh lemon juice
• 3-4 oranges (depending on how many you want; I like a lot)
• 1/4 cup dried currants
• 1/4 cup golden raisins
• 1/2 cup extra virgin olive oil
• 3/4 cup fresh flat-leaf parsley, chopped
• creamy Chevre

1. Cook the rice and lentils according to the package directions (I used a rice cooker for the rice). Set aside.
2. In a small bowl, combine the shallot, vinegar, and lemon juice. Zest one orange and add it to the mix, set aside.
3. Cut away the pith and peel from the oranges and cut the sections free from the membrane.
4. Toss together the rice, lentils, shallot mixture, orange sections, dried currants, raisins, oil, and parsley (I also squeezed the remaining juice left in the orange membranes into the mix). Add salt and pepper to taste. Chill in the fridge until ready to serve (can be made a day in advance) or serve warm. Top with Chevre to taste.

p.s.- How do you guys like having the top image be a bit bigger? Better? Worse? Can't tell?

Curried Pumpkin Lentil Soup

I can see already that this is going to be a busy quarter for me in terms of school and I probably won't get as many posts up as I would like to, but I sure will try!
It's been pretty dreary and cold here in Seattle with all this rain lately, and all I could seem to think about was a big, warm bowl of soup to brighten my spirits. Well, tonight for dinner I finally got around to making that soup!
My adoration for pumpkin grows ever-stronger after tasting this hearty bowl of goodness. I absolutely love the sweetness of the pomegranate molasses with the curried pumpkin, and the lentils ensure that you are getting a filling meal :). The addition of the apple really brings the soup together in a sweet and spicy medley of Indian flavors.

Curried Pumpkin Lentil Soup

recipe slightly adapted from here

ingredients:

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1/2 cup red lentils
• 1 cup pureed pumpkin
• 1 tbsp curry powder
• 1 tsp cinnamon
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• salt and pepper, to taste
• 1 medium apple, diced
• 2 tbsp pomegranate molasses (I made my own using Kevin's recipe here)

1. Heat the butter or oil in a large dutch oven over medium-high heat. Add in the onions, season with salt and pepper, and cook until translucent and slightly browned, about 5 minutes. Add in the garlic and continue to cook until fragrant, just about another minute.
2. Add in the broth, lentils, and apple and bring to a boil. Cover and reduce to medium heat and continue to cook for about 7-10 minutes, or until the lentils are cooked through.
3. Stir in the pumpkin puree and spices and stir to combine. Reduce heat to low and cook for another 5 minutes. Remove from heat.
4. Ladle into bowls and drizzle with pomegranate molasses before serving.