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Mindful : October 2015
October 2015 mindful 33 Black Lentil Salad with Shaved Vegetables and Boiled Egg Ser ves 4 Sea salt 1 cup black lentils, sor ted and rinsed 1 bay leaf 4 small carrots, peeled 4 pink radishes 2 small yellow beets, peeled 2 small red beets, peeled 2 Pink Lady apples, cored, sliced, and drizzled with lemon juice 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 tablespoon finely chopped mint 4 large eggs 1⁄2 cup crumbled feta 2 tablespoons whole hazelnuts, coarsely chopped For the dressing: Sea salt and pepper 1 teaspoon Dijon mustard 1 teaspoon clover honey 1 1⁄2 tablespoons apple cider vinegar 3 1⁄2 tablespoons olive oil 1 1⁄2 tablespoons hazelnut oil In a small bowl, add sea salt and pepper. Add the mustard, honey, and vinegar. Stir in the oils and whisk to emulsify; set aside. Add 4 cups water to a pot and bring to a boil. Season with salt and add the lentils and bay leaf. Cover and simmer for 20 minutes, or until the lentils are cooked and al dente. Strain and let cool in a salad bowl. Using a vegetable peeler, shave all the vegetables finely. Add to the bowl with the dressing and herbs, and toss; set aside. Fill a small pot with water. When the water is boiling, carefully add the eggs to the pot and cook for 5 to 6 minutes. Transfer the eggs to an ice water bath to cool and stop the cooking. Roll each egg onto the counter to break the shell. Run under a thin stream of water to help remove the shell. Spoon the salad onto each plate and top with the slices of apple and crumbles of feta. Add an egg on top. Finish with the hazelnuts, and ser ve. food