Purple Basil Lentil Salad

-

-

I’ve been bitten by the DIY bug; lately I’m experimenting like a mad scientist. And I’m having so much fun; you can do it yourself almost everything. I use roasted pepper all the time, in sandwiches, salads, so I decided to roast my own, and what a pleasant surprise…it taste better that the ones you buy in jars. And it was so easy to prepare.

Now in a not so cheerful note I just started a new diet. Yeeees Since the last chocolate cake I had seem to have failed to understand that it had to leave my belly for good after I ate it. The thing decided to mount camp in my hips. So I have to tell it that we are going to take separated ways.

- I’m sorry to break this news to you chockie; I will definitely miss your velvety deliciousness. But you know… it’s not you, it’s me. Lol

The word diet seems to give everybody goose bumps, it’s like you have to take all the fun out of your life, right? But really…it doesn’t need to be that way. You just need to get creative and make the diet food looks fabulous.

-

-

-

Purple Basil Lentil Salad

For the lentils:

• 1 cup black beluga lentils
• Cook the lentils with 2 cups of water, no need to soak the lentils. Cook until tender. Drain it and reserve.

For The Purple basil Pesto

Ingredients:

• 2 cups packed fresh purple basil leaves
• 2 cloves of garlic
• 1/4-cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• And salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Directions:

Combine the basil, garlic, and pine nuts in a blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the to a large serving bowl and mix in the cheese.

For the roasted yellow Pepper:

Spread olive oil all over the peppers. Place the oven rack in the middle position and preheat the oven to 450 degrees F. arrange the oiled peppers on a sheet, and place onto the oven rack. Roast for 30 to 40 minutes, turning occasionally with metal tongs, until the skin is charred and blackened.
Remove the baking sheet from the oven, and carefully transfer the peppers to a medium bowl and cover with film plastic to create steam allow the peppers to sit for 5 to 10 minutes. The charred skin will loosen as the peppers cool.
Remove the roasted peppers and place them onto a clean cutting board. Use a paring knife to remove the charred skins, stems, and any seeds from the peppers. Slice into ¼-inch pieces and use in recipes, or store in an airtight container in the refrigerator for up to one week until ready to use.

For the Israeli Couscous:

• 1 cup Israeli couscous
• 1 small shallot or onion chopped
• 1garlic clove minced
• 2 Teaspoons olive oil
• 1 1/2 cups of water or chicken stock
• 2 Teaspoons chopped parsley
• Salt and pepper to taste

Directions:

In a sauté pan add the olive oil, onion, and garlic and cook until translucid. Then add the Israeli couscous and let it brown a little. Add 1 1/2 cups of water or chicken stock and let it simmer. Finish with the parsley and reserve. Mix in a bowl the lentils and the pesto sauce. Then fill a presentation ring with a bit of the lentils, add the roasted peppers and then add the Israeli couscous. You could serve it with some baby arugula on the side. I was out of arugula yesterday. Enjoy.