I’m 2 days strong into my challenge! It feels good to get control of things – last night after work I did my boot camp work out, and my running workout. Weee!! But most importantly for me, I have been staying within my calorie range, and tracking everything. Once you get in the groove of it, I don’t think it is too hard.
This morning I woke up to snow! 80′s on Sunday, snow today. Ya never know around here!
I first saw this recipe on Magnolia Days. (Love that name!) Actually, I must admit, it was the salt pork that drew me in. With salt pork, how can it be bad? This is vegetarian dish, minus the salt pork! But honestly, the salt pork makes it! .
I modified the recipe a bit, to make it a bit more chili-like. I always have a problem cooking lentils – they just never get done! So I decided to soak them for about 12 hours before cooking them. Worked like a charm! They cooked up in no time.
I couldn’t decide what to call this – it is kind of like a chili, but kind of like a salad. So it is named – appropriately – a Chil-alad!
Lentil Chil-alad with Salt Pork
Adapted from Magnolia Days
Print this recipe!
Makes 4-6 servings
2 cups dry lentils
1 medium onion, diced
1 clove garlic, peeled and minced
2 bay leaves
4 oz salt pork, cubed
4 cups water
1/2 tsp salt
1 – 14 oz can fire roasted diced tomatoes
1 – 4 oz can diced green chilies
Parmesan cheese and jalapeno peppers for garnish
12 hours before you wish to cook this dish, rinse the lentils, and place in a medium sized bowl, and cover with water. Let lentils soak for this time period. Add water to cover – 4 cups of water worked for me.
When ready to cook this meal, drain and rinse the lentils. Place in a medium sized pot, and add the garlic, onion, bay leaves, and salt pork.
Cook for 30-40 minutes, or until the water is absorbed and the lentils are tender. Add the salt, and stir well.
Add in the tomatoes and green chilies. Let cook another 10-15 minutes, or until heated through, and a thick consistency. If needed, you can add more water.
Garnish with parmesan cheese, and jalapeno peppers if desired.
I decided to make some socca to serve with this. Although, the lentils were very filling on their own! I like to think of socca as a grain-free cornbread. But, I love it with a cheesy middle!
Feta Cheese Socca Panini
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Makes 4 panini-socca sandwiches
1 cup garbanzo bean flour
1 cup water
1/2 tsp salt
1 tsp Italian seasoning
1/4 cup feta cheese.
Heat a medium skillet over medium high heat. (I used our 10 inch diameter cast iron skillet). In a small bowl, combine the garbanzo bean flour, water, salt and italian seasoning. Whisk well to combine.
When the skillet is heated, pour in 1/2 of the batter. (You may need to adjust this, depending on the size skillet you use). Cook 1-2 minutes, until bubbles form – like you are cooking a pancake!
Flip over (carefully!), and cook 1-2 minutes on the other side. Remove to a cutting board to cook, and cook the other 1/2 of the batter.
Cut each “pancake” in 4 pieces.
Sandwich 2 pieces together with 1 tbsp feta cheese as a filling.
Place back on the skillet to melt the cheese.
Serve with the chil-alad!
This is being shared with Slightly Indulgent Tuesday.