← From the Kitchen

No. 5

Lentil Salad & Sesame-Crusted Tuna

A dish told entirely in yes-or-no questions.

Seared sesame-crusted tuna slices over a lentil and pomegranate salad
  • Did I forget how much of a pain in the ass it is to collect pomegranate seeds? Yes.
  • Did I totally overcook the lentils so they came out slightly mushy? Also yes.
  • Did I forget I bought tuna for poke bowls, and forget to use it? Uh huh.
  • Did the lentil salad and sesame-crusted tuna still end up tasting good? Yessir.

“Did the lentil salad and sesame crusted tuna still end up tasting good? Yessir.”

Vibes · cook to this

adore u

Fred again.., Obongjayar

Drop the needle ← tap the record

The recipe

This one is the lentils. It’s more of a snack than a full meal, but you can make it a meal by adding another protein (chicken is recommended).

Ingredients (4 servings)

  • 1 cup organic brown lentils
  • 4 green onions (just the green part)
  • Olive oil (at least 2 tbsp)
  • Lemon juice, to taste
  • Salt and pepper, to taste
  • Chopped walnuts or pomegranate seeds, to taste

Directions

  1. Boil enough water to cover the lentils, then reduce to a simmer and cook for 20 minutes.
  2. Drain, rinse, and add to a bowl. Add everything else on top and mix.
  3. For extra flavor and protein, grill chicken breasts or thighs (with Greek or Italian seasoning) to go on top.

Per serving (with 2 tbsp olive oil, no chicken): about 200 calories, 22 g carbs, ~8 g fiber, under 1 g sugar, 7 g fat, 8 g protein. Sodium depends on your salt.