In my Armenian Orthodox tradition, the period of lent is one of simplification of life and introspection. Our church fathers set the lenten guidelines to observe a vegan diet for the 40 days of lent. There are so many Armenian vegan recipes because of this. Growing up with this tradition and observing the peace and respect toward life was stepping stone to becoming a vegan.
This is a simple salad that is easy to throw together. It’s filling and nourishing. And really, who doesn’t love a good bean salad?
- 1 box Steamed Lentils (I buy these from Trader Joe’s. They are in a box, vacuum sealed in the produce section (refrigerated). You can certainly cook your own lentils. I always have these on hand. 17.6 oz
- 1 can white canellini beans (or white kidney, or northern beans), rinsed and drained
- 1 pint box of grape tomatoes, cut in quarters – or – 3 tomatoes chopped
- A handful of shredded carrots (I realized I put these in everything now. I like the color and crunch – but they’re optional)
- 1 bunch parsley, choppped
- 4 green onions, thinly sliced
- Olive oil
- Juice from 2 fresh lemons
- 1/2 tsp cumin
- A splash of rice vinegar (optional)
- a little cayenne pepper (optional — but it adds a nice heat)
Before opening the pouch of lentils, kind of massage them loose so it doesn’t all come out in a big ol’ brick. This will save them from being mashed when you try to free the clump in your bowl. Just loosen, cut open the pouch and put in the bowl. You’ll still have clumps…but just gently de-clump with the back of a wooden spoon.
Add all your ingredients. Except the white beans. Mix together gently, and adjust your seasonings. I found that adding a splash of rice vinegar gave it the right acid…but the lemon on it’s own is fine too. At the end, add your white beans. I add them last because they can be fragile and too much mixing around breaks them up sometimes.
Serving suggestion: This bean salad looks nice and tastes great served on a bed of arugula.