(WZZM) - During the cold, dreary winter months, many of us tend to lean towards comfort foods to help us through.
We're talking about things like mac and cheese, potato soup or mashed potatoes.
Thiw week, we're making that comfort more healthy with the help of Chef Drew from Brewery Vivant in Grand Rapids.
To watch the segment, click on the video link. To learn more about Brewery Vivant, click here. As for the recipe, see below.
Lentil Salad with Smoked Salmon
(4 servings)
Ingredients:
- 12 oz smoked salmon
- 1 quart of brown lentils, cooked (see below)
- 2 quarts vegetable stock
- 1 small red onion, shaved
- 1 bulb of fennel, sliced thinly
- 1 carrot, diced
- 1 small white onion, diced
- 2 stalks of celery, small diced
- 1 cup olive oil
- juice of one lemon
- salt to taste
- black pepper to taste
Method:
Bring the vegetable stock to a boil. Add lentils and cook for 15 -20 minutes. While the lentils are cooking sweat the carrots, white onion, and celery in 1/4 cup of the olive oil.
Remove from heat and add the cooked vegetable mixture to the lentils. Let the lentils cool to room temperature and toss with the red onion, fennel, olive oil and lemon juice. Season with salt and pepper.
In a serving bowl, place the lentil salad and arrange about 4 ozs of the smoked salmon on top then serve.
NOTE:
This dish can be served either warm or cold