Honestly, the warm lentil salad in this one is a dish to remember all on its own AND this recipe just might be the best excuse to start eating lentils if I’ve ever seen one. This is one of those golden recipes that can be made all year round and the flavors can be easily swapped and switched around for the season or for your pallet. GIVE THIS ONE A TRY and send me pictures and notes on your experience!!!
In a small pan on medium heat, add a drizzle of olive oil…
…2 tbsp of a diced red onion…
…2 tbsp of a diced fennel bulb…
…and 1/2 clove of minced garlic.
Give this a quick stir and allow to cook for about a minute, or until the veggies become slightly transparent.
Add in 1/2 cup of beluga lentils…
…a pinch of salt…
…and 1 cup of water. Cook for 20-30 minutes, or until the lentils are tender.
While that cooks begin making the chimmy churry sauce by combining 2 tbsp of diced red onion, 2 tbsp of diced fennel bulb, 1/2 clove of garlic minced, 1 tbsp of parsley finely chopped, and 1 tbsp of cilantro finely chopped.
Add1 tsp of chili flakes…
…salt & pepper to taste…
…and a bit of olive oil for the base.
Give this a good mix and set aside.
Season a 8-10oz strip steak with salt and pepper to taste—on both sides.
Sear on high heat for 2-3 minutes on each side…
…or until the desired charr is achieved.
Remove from heat and let rest for 5 minutes before slicing up and serving.
Before plating with a few spoonfuls of the cream to the lentils.
Transfer to a serving dish…
…and top with a several slices of the strip steak…
…a couple chunks of sliced avocado and onion…
…and a few spoonfuls of the chimmy churry sauce.
Season with salt, pepper, and ENJOY!
[amd-zlrecipe-recipe:105]
| Top Left: Boos Cutting Board | Top Middle: Squeeze Bottles | Top Right: Glass Bowl Set |
| Bottom Left: All-Glad Grill Pan | Bottom Middle: Shun Kaji Knife | Bottom Right: All-Clad Sauce Pan |
