- 3 or 4 small jewel yams (or 1 large sweet potato)
- 2 stalks of celery
- 1/2 large red onion
- ¼ cup chopped pistachios
- 1/2 cup lentils
- 1 handful of micro greens/baby greens
- 1 handful of fresh arugula
- 2 Tbsp apple cider vinegar
- 1 Tbsp raw, local honey *See my note on honey below.
- 2 Tbsp Dijon mustard
- 1 clove of garlic
- Salt and pepper to taste
- A bit of olive oil
Bring a pot of water to boil on the stove top. Add the lentils and cook for 20 minutes. Keep an eye on them and be careful not to overcook. Remove them from the stove right before they start to split open, so that they maintain firmness and are not mushy.
At the same time, slice the jewel yams into matchstick slices. Chop half of the onion and sauté over medium heat for 10-15 minutes.
Dressing: Finely chop the clove of garlic and combine it with the apple cider vinegar in a small bowl. Mix for a few seconds before adding the raw honey, Dijon mustard, and a bit of olive oil. The dressing should be the consistency of a vinaigrette.
Wash the micro greens and arugula and set aside. Chop the celery into bite size pieces and roughly chop the pistachios.
When the lentils are cooked, drain and pour into a mixing bowl. Add the yam/sweet potato and onion mixture. Add freshly cracked pepper and a bit of salt. Add the pistachio pieces and celery. Top with the dressing and mix well.
Arrange the micro greens and arugula onto a plate and top with this lentil mixture. It’s best if served slightly warm, but also keeps well in the refrigerator for a couple of days if stored in an airtight container and makes for a quick and easy packed lunch.
*Note on Honey:
There’s really no point in consuming honey that’s not raw, local, and organic. Although the cute little bear containers are adorable, mass produced honey has been stripped of all nutrition and is basically just liquid sugar that happens to be the color of honey. It’s also usually a combination of honey from a couple of countries – Mexico, the U.S., and India seem to the ones I regularly see on honey labels in grocery stores – which is an odd visual to me. Picture those shipments of honey all combining into a big vat in some warehouse. A couple of years ago, a Food Safety News investigation found that 1/3 of the honey sold in the U.S. is imported from China. It’s the same honey that fails to pass safety standards in Europe and elsewhere as it may contain illegal antibiotics and heavy metals.
Mass produced honey makes tracking food safety, the quality of the honey, and the working conditions for the workers in all of those countries VERY difficult to care about, let alone enforce. Buy from a local farm or beekeeper when you can! It makes life easier and is healthier for all involved – including you, the consumer and your local economy!