Today’s 5-2 fast diet recipe idea is inspired by Stéphane at My French Heaven’s post Dominique’s secret recipe for lentil & salmon salad. Scrolling through my reader last weekend I was totally at a loss as to what I was going to offer up as my next fast day idea. My unconscious mind, usually so reliable, drew a blank, no doubt as a result of all the incredibly indulgent pre Christmas feasting I’ve been partaking in recently.
Clicking on Stéphane’s post, however, I had an immediate a-ha moment. I adore French lentils, super nutritious, energy dense but slow burning they are incredibly good for you. Served salad style, jam packed with fresh finely diced garden vegetables and garnished with a few slices of luxurious smoked salmon, they produce a 5-2 meal that effortlessly ticks all the boxes. Low in fat and calories. High in taste. Vibrant, filling and satisfying. For well under 400 calories a serve
No wonder I enjoy my double life as a secret blogger so much. I’m constantly amazed by the generous sharing of so many interesting and innovative ideas. I do hope you check out Stéphane’s post. A born raconteur, his photography is truly sublime. This time beautifully capturing the stunning Auvergne countryside, home to the famous French puy lentil, as he shares his big brother Dominique’s lentil recipe.
French Lentil and Smoked Salmon Salad
Serves 4 (329 calories; 271 calories per cup serve of lentil salad and 58 calories per 50g serve of smoked salmon)
For the Salad
1 cup French puy lentils or Australian blue lentils (678 calories)
1 garlic clove (4 calories)
1 small sprig rosemary (2 calories)
1 teaspoon bicarbonate of soda (0 calories)
2 tablespoons good quality olive oil (240’calories)
juice of 1 lemon (12 calories)
1 teaspoon Dijon mustard (4 calories)
1 tablespoon red wine vinegar (3 calories)
1/4 red onion, finely diced (12 calories)
1 cucumber, halved, seeds removed and finely diced (45 calories)
1 yellow capsicum, deseeded and finely diced (30 calories)
1 small carrot, peeled and finely diced (26 calories)
1 large stick celery, finely diced (8 calories)
1/4 cup fresh parsley, finely sliced (10 calories)
1/4 cup fresh dill, finely sliced, reserve a few fronds for garnish (10 calories)
sea salt and freshly ground black pepper, to taste
200g Smoked Salmon, sliced into thin strips (230 calories)
reserved dill fronds
PLACE the lentils in a medium saucepan with 2 1/2 cups water, bicarbonate of soda, rosemary and garlic. Bring to the boil and simmer for 20 minutes or until just tender and retaining some bite. Remove garlic and rosemary. Drain.
WHISK together oil, lemon juice, mustard and red wine vinegar to make a dressing.all Season with sea salt and freshly ground pepper.
PLACE dressing into a small bowl with the diced onion. The dressing will soften the onion as you prepare the remaining salad ingredients.
PLACE cooked lentils into a large mixing bowl. Add diced cucumber, capsicum, carrot, celery, parsley and dill, and lastly the red onion dressing. Toss well to combine. Season to taste.
COVER and allow to sit for 30 minutes before serving to allow flavours to meld.
SERVE with thinly sliced strips of smoked salmon, and extra dill and lemon juice to garnish.
I saw Stéphane’s post too, and love the lentils recipe on his blog and yours. Also – yes to your thoughts on the double life of a secret blogger, it’s such a rewarding hobby isn’t it?
Most definitely! That’s the second salmon recipe I’ve borrowed’ from Stephane. His salmon tartare is so fabulous I served it as an entree for Christmas last year.
I love that you added some veggies to the lentils. Beautiful!
Thanks Mimi. Ithats the secret to 5-2 eating, use lots of vegetables. I’d eat this on a feast day and feel indulgent.