Beluga lentil salad and time for a picnic

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Today is my dear friend Lings’ birthday (happy birthday, Dar-Ling!!) and this is normally the time of the year when the picnic season starts. When we still lived in Berlin we packed all kinds of nice things to eat in a bag and went to the Tiergarten in the middle of town where we all sat on our blankets, shared beautiful food and drinks, enjoyed the sun and played one or two rounds of “Boule” (below you can see some impressions of lazy days at the park).

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Me, a little friend and birthday girl Ling on a sunny day in Berlin.

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Alex, Thomas and Ling playing “Boule”.

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Lazy on a sunday afternoon.

 

This is why picnics for me are synonymous with having a good time with my dearest people sharing delicious food.

Since Thomas and I moved to Palma in January we started our personal picnic season more or less right away (more about our move to Palma in one of the next posts). This typically looks like that: we prepare a salad which isn’t too fragile and keeps fresh for several hours, fill some tea in a thermos jug, take some blankets and the Lilly-dog and go to the beach where we enjoy our day.

This beluga lentil salad is your perfect companion for your picnic in the park, on the beach, at the lake or at whatever beautiful place you are. Plus a dear friend and a dog and you’re set for a day to remember.

Tip: prepare this salad for your next overseas flight. It keeps fresh really well and you’ll have a healthy picnic in the sky!

Ingredients (serves 2):

Salad:

  •  1 cup beluga lentils
  • 2 cups water
  • 1/3 cup celery, finely chopped
  • 1 orange, filleted
  • 1 cup carots, finely chopped
  • 1 tablespoon olive oil
  • 2 handfuls of arugula salad

Dressing:

  • 3 tablespoons fresh orange juice
  • 3 tablespoons olive oil
  • 1 tablespoon apple vinegar (replace with white wine vinegar)
  • 1 teaspoon mustard
  • 1 teaspoon agave nectar
  • salt and pepper to taste

Rinse the lentils. Put in a saucepan with 2 cups of water and bring to a boil. Turn down to a simmer and cook until all the water is gone and the lentils are tender (about 20 minutes). Let cool.

Chop the celery into small pieces. For the orange fillets cut off the top and the bottom of the orange, as if you were to peel it normally. Then, instead of tearing off the peel with your fingers, slice it off in strips from top to bottom, making sure to remove all the white bits. Lastly cut out the individual slices of the orange along their thin skin. Chop the carrots and roast them in 1 tablespoon of olive oil for about one minute. Mix all salad ingredients except the arugula salad in a big bowl.

Mix the ingredients for the dressing in a small bowl and toss the salad with it. Let sit for 5 minutes. Taste and add more salt and vinegar if needed.

Add the arugula and gently fold it in.

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Comments
One Response to “Beluga lentil salad and time for a picnic”
  1. eatling says:

    I mean i love this post!!!! thank you darling for my birthday post! Sweetest memories indeed & many many & many more picnics to share!!! Yeah! Yes &YES! soon xx

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