Lentil Salad and White Bean Purée

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I was recently given the new Gwyneth Paltrow cookbook and we decided to try out a few of her recipes. Although I have some qualms with the content of the book itself (i.e. “sometimes a man needs a big juicy steak” seems a bit unnecessary) these specific recipes turned out well. We added soy chicken to our meal to round out the plate and add some extra protein.

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Lentil Salad with Mustard + Tomatoes


via It’s All Good (Gwyneth Paltrow)

1 cup French lentils
1 tbsp Dijon mustard
1 tbsp coarse seeded mustard
Juice of 1/2 lemon
2 tbsp white wine vinegar
1/4 cup extra virgin olive oil
Coarse sea salt
1 small red onion, finely diced
1 cup halved yellow cherry tomatoes
1/2 cup roughly chopped Italian parsley

Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside.

In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil, and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes, and parsley. Season the salad to taste with salt and more lemon or olive oil if you’d like. This salad is best if it’s allowed to sit for at least 1/2 hour and served at room temperature.

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White Bean Purée with Turnip + Roasted Garlic


via It’s All Good (Gwyneth Paltrow)

1 whole head of garlic, unpeeled, top 1/2 inch cut off and discarded
Extra virgin olive oil
1/2 large yellow onion, peeled and finely diced
1 turnip (about the size of a baseball), peeled and quartered
Two 14-oz cans cannellini beans, rinsed and drained
1/2 cup vegetable stock
Coarse sea salt
Freshly ground black pepper

Preheat the oven to 400F. Tear off a piece of tinfoil and place the head of garlic in the centre. Drizzle the top of the garlic with a spoonful of olive oil, wrap the whole thing up, nd roast for about 1 hour. Set the garlic aside until it’s cool enough to handle.

Meanwhile, heat 3 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring now and then, until softened and a bit browned, a good 20 minutes. Meanwhile, steam the turnip until its completely cooked through, about 10 minutes (should be able to pierce the turnip with zero resistance). Once the onions are browned, add the beans to the pot along with the stock, a large pinch of salt, and a drizzle of olive oil (about 2 tbsp). Add the steamed turnip and gently squeeze the roasted garlic cloves into the pot. Stir everything together and let it bubble for 2-3 minutes. Using a wand blender, purée the mixture until it’s completely smooth. Season the purée with salt and pepper to taste before serving.

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