Tonight is the eve of Yom Kippur- one of (if not the) holiest day of the Jewish year- a day to reveal our true souls, a day of reflection, a refresh button. On this eve and in the midsts of tomorrow’s observance, I challenge us all to look inward and at the world around us, to be mindful of our impact, of our imperfections, of how our interactions transpire. To be conscious of who we are within this world and make ourselves shine. On this Yom Kippur I acknowledge I can’t change my past self, but can learn from my mistakes and weaknesses, channelling that energy into the now; to be truly present, to follow through, to make myself move, and to make myself live. biggest love, x
Balsamic Glazed Puy Lentil Salad [makes 2 servings]
I serve my savory, delightfully complex, and protein rich lentil salad warm or cold, topped with ¼ ripe avocado or lightly toasted walnuts for a gloriously welcomed crunch.
2 teaspoons olive oil
1 medium yellow onion, peeled and diced
2 medium carrots, peeled and diced
1 rib celery, diced
1 large clove garlic, minced
1 tablespoon tomato paste
¼ cup balsamic vinegar
½ cup filtered water
1 can (15 oz) Puy lentils, thoroughly rinsed and drained
2 teaspoons dijon mustard
salt & pepper to taste
2 cups baby arugula or micro-greens of choice
In a large skillet, heat olive oil over medium-high heat. Add onion, carrots, and celery and sauté, stirring frequently, until vegetables are soft (about 5 minutes). Stir in garlic and tomato paste and continue to stir for 1 minute.
Add vinegar and water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the liquid is syrupy and the vegetables are tender. Stir in lentils and mustard. Simmer until the sauce is mostly reduced (about 10-15 minutes), then remove from heat. Season to taste and toss with greens. Enjoy!
Nutritional Information [per serving = ½ recipe]
320 Calories, 52g Carbohydrates, 5g Fat, 15.6g Protein, 19.1g Fiber, 16.6g Sugar