I started this gluten free diet last week. I have to tell you, it’s so much more difficult than I expected! I rarely eat bread or pasta, so I figured it would be a minor lifestyle adjustment and I would mostly be missing baking and the occasional beer. But, it turns out that gluten is in a lot of dishes that you wouldn’t expect and eating out is a lot to navigate. I’m expecting this to get easier with time, but for now I’m forced to get more committed to cooking at home. I love getting creative with nutritious and tasty salads (something I can actually eat!) I started making a different version of this salad that I discovered on Smitten Kitchen, but I replaced the squash with portobello mushrooms and spiced the lentils to still give the salad that kick. It’s definitely a flavorful salad that you can either eat as a main course, or as a side dish. This recipe serves 2 as a main dish.
1 1/2 tablespoon of olive oil
2 cloves of garlic, minced
2 portobello mushrooms, sliced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt 1/4 cup dry lentils (green or black)
3 cups arugula 1/2 cup basil, shredded by hand
2 tablespoon shaved parmesan cheese
1 tablespoon flax seeds (optional)
1 1/2 tablespoon balsamic vinegar
1. Place the dry lentils in a pot with 3/4 cup water, the salt, cayenne pepper, and paprika.
2. Turn the stove on to medium low heat and let the lentils cook.
3. In the meantime, warm the olive oil and minced garlic in a skillet over medium heat for 1 minute.
4. Add the sliced mushrooms and cook until the mushrooms are soft and blackened.
5. Turn off the heat, and take out the mushrooms. Set aside and throw away the left over olive oil and garlic.
6. Once the lentils are done cooking (all the water will be absorbed), turn off the heat and set aside.
7. In a large bowl, add the arugula and basil. Sprinkle the parmesan cheese and flax seeds.
8. Place the mushrooms and lentils on the salad, and drizzle the balsamic vinegar. Serve!