I don’t know about you, but in our household we sure love a quick and easy, tasty and healthy dinner for Monday nights. Did that descriptor leave you a bit winded too?
Well, that’s about how it feels to race home after racing all day at work catching up on weekend communications. Monday is the day to just barrel through, chin up, smile fixed. Monday nights are meant for quick and easy.
Did you know there is also a whole movement of people who participate in “Meatless Mondays“? It’s kind of fabulous really. Our household is meat-friendly, but incorporating more vegetables and legumes into our everyday eating is something we take into account.
I give you these lentil croquettes. Take note, these croquettes are not meant to be sandwiched between bread slices or a bun. Fork tender and served on a bed of spinach leaves with grilled onions, they make the salad! In fact, I really was playing against the idea of having breadcrumbs or grains as a binder. They are chock full of veggies and protein. I bet they would be delicious served atop couscous or steamed barley for a whole grain option.
We found that our quick and easy dinner option became the ideal grab and go leftover the next day too…
Lentil Croquettes & Spinach Salad with Dill Mustard Sauce
YIELD: 6 lentil croquettes
- 1 carrot, peeled and minced
- 1/2 zucchini, minced
- 3 sweet peppers, seeded and minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 package cooked lentils from Trader Joe’s
- 1 large egg
- cayenne, to taste
- 1 tablespoon olive oil
- 1 pound organic spinach leaves, rinsed
Heat a medium sized saute pan for croquettes over medium high heat and add oil. Once the pan is hot, add two croquettes and saute for 2 minutes. Then flip and saute on the other side for 2 minutes. They should have a nice slightly charred crust on each side after being cooked.
Place fully cooked lentil croquettes on a paper towel covered plate, to help sop up some of the oil and dab the top with paper towel.
NATHAN’S CARAMELIZED ONIONS
- 1 garlic clove, sliced
- 1 T olive oil
- 1 small onion, sliced
- 1 T Braggs apple cider vinegar
Heat saute pan for onions, over medium high heat. Add oil. Then add onion slices and garlic.
Saute low and slow until the onions are almost translucent, about 4 minutes. Then add the apple cider vinegar to finish off the onions.
Saute for 2 more minutes. Turn off heat and set aside.
DILL MUSTARD SAUCE
- 3 oz. plain sheep’s milk yogurt
- 1 tsp. Dijon mustard
- 1 tsp. whole grain mustard
- 1/8 kosher salt
- 2 T freshly chopped dill
Whisk together sauce ingredients and set aside. Once lentil croquettes are ready, place croquette over bed of spinach, add caramelized onions and drizzle sauce.