This warm lentil salad (or lentil stir fry, if you will) is a staple in our house. The basic idea - lentils, greens and soy sauce - can be endlessly adapted depending on what you have to hand. It can be eaten warm or cold, as a mains or a side, and easily made in advance for a quick fix or to take somewhere. A winner in every way!
lentils - dark speckled (Puy type) or black (Beluga) lentils work best as they keep their shape
greens - try kale, spring greens or sprout tops, but green cabbage, broccoli or even leeks work too
carrots - or squash, or any sweet crunchy vegetable (anything from sweet potato to red pepper to kohlrabi)
onion, garlic and ginger, perhaps some chilli
tahini or sesame oil - or sesame seeds, or something else nutty
fresh coriander - other fresh herbs like parsley or dill work too
olive or coconut oil
Rinse the lentils
Cook until just tender in plenty salted water with a dash of vinegar (add a bay leaf if you have one).
In the meantime chop the onion, garlic and ginger (and chilli if using), and soften in a pan or wok with some oil.
Slice the carrot into ribbons with a peeler, or chop carrot or pepper (or other veg) into quite small cubes (so they cook quickly).
Add to the onion ginger mix, and cook a few more minutes till it starts to soften too.
Finally shred the greens, and add to the veg mix, stirring for a couple of minutes.
Tip the drained lentils into the veg and mix everything up.
Loosen some tahini paste with a bit of hot water to make a runny sauce and mix into the lentils.
Alternatively add some sesame oil or sprinkle with some (any) seeds (or you can leave this out altogether).
Season with soy sauce and lemon juice.
Top off with plenty chopped herbs.
PS. If you need a 'proper' detailed recipe, check out this version (variation with squash).