Keep It Real Thursdays – Grilled Peach, Lentil and Parsley Salad

Having cooked lentils in my fridge has become a time management tool of mine. It allows me to put salads, soups and side dishes together in minutes. Take this 3 minute salad for example. With lentils on hand, I can put super healthy meals together in less time than it takes to go through the drive thru.

Now this is not a 3 minute salad, but if you chose not to grill the peaches or toast the hazelnuts, this salad comes together in less than 5 minutes and is also delicious. If you choose to grill the peaches and toast the hazelnuts on the grill it’s still a fabulously nutritious meal that not only impresses but comes together in less than 15 minutes. Not bad, right?

Need more flexibility? Don’t like peaches? Use nectarines or oranges. Don’t like hazelnuts? Leave them out or sub in another nut or seed? Don’t do dairy? No biggy. Just leave it out. Don’t flip out over lentils? That’s ok, white beans would be an easy sub in. Don’t have parsley on hand? Try it with spinach or arugula. The options are endless.

Mmm…Mint and Grilled Pineapple…

Cooking a batch of lentils on Sunday, or any night of the week for that matter, is simple and not at all time consuming. Place 1 cup of French or Puy lentils with 3 cups of water and bring to a boil. Reduce the heat and simmer until tender, 22-25 minutes (makes appx 2-2 1/2 cups). If you’re really new to whole foods and cooking beans or lentils from scratch still seems like a bit of a stretch, you can start by buying them in a can. We’re all at a different place in our journey, so work your way up to making them yourself. To learn a little about different kinds of lentils and their uses, here’s a helpful video.

Grilled Peach, Lentil and Parsley Salad

Ingredients are per person, multiply accordingly.

  • 1 cup cooked Puy or French Lentils
  • 1 peach
  • 1 cup flat leaf parsley
  • 8 hazelnuts
  • 2 Tbsp crumbled goat cheese
  • olive oil

Heat the grill to 450 F – 500 F. Cut the peach in half and remove the pit. For a “how to” on grilling peaches, watch this video. Brush the peach with oil and oil the grill (this is optional but the grill marks won’t work out as well if you don’t). While the peaches are grilling, put the hazelnuts on a foil pie plate and toast them on the grill (approximately 3-5 minutes, but also optional). Place the parsley on the plate. Mix the lentils with the salad dressing. Season the lentils with salt and pepper to taste. Add the lentils on top of the parsley, sprinkle with goat cheese and hazelnuts. Remove the peach from the grill. Slice the peach and arrange on top of the salad. Garnish with flowering lemon thyme (optional if you want to be fancy and all).

Salad dressing

  • 1/2 Tbsp chipotle oil (or regular olive oil)
  • 1/2 Tbsp apple cider vinegar
  • 1/2 Tbsp honey (raw is best)
  • salt and pepper to taste

Mix the oil, apple cider vinegar and honey together until honey has dissolved. Season with salt and pepper to taste.

You can buy chili oil or make it quite simply. The link above is for a simple chili oil or you can make the following chipotle oil.

To make the chipotle oil:

In a small pan over low heat, gently warm the 1/2 cup of olive oil and one dried chipotle pepper, cut into 4 pieces. Be careful not to heat the olive oil too much, hot to the touch is what we’re after, but no hotter. Remove from the heat source and allow the chilies to soak in the oil. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.

Keep It Real Thursday

Welcome to Keep It Real Thursday!

The Rules:

1. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.

2. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.

3. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour, margarine or white and brown sugar.

4. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.

Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!

Now it’s your turn to share your whole food recipes and ideas!



I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday,Slightly Indulgent Tuesdays, Tasty Tuesday, and Fat Tuesday,Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Miz Helen’s Country Cottage, Freaky Friday, Fight Back Friday, and Foodie Friday.

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38 Responses to Keep It Real Thursdays – Grilled Peach, Lentil and Parsley Salad

  1. Debbie @ Easy Natural Food August 2, 2012 at 5:34 am #

    Wow, grilled peach anything sounds so good! I’m sharing my Curried Zucchini Soup and my Warm Millet and Broccoli Salad. Thanks for hosting!

  2. Mjskit August 2, 2012 at 6:15 am #

    Love those grilled peaches and I’ve  got to make me some of that chipotle oil!  I’ve linked up my chunky Gazpacho.  Thanks for hosting and hope you’re having a marvelous week!

  3. Heather @Gluten-Free Cat August 2, 2012 at 10:38 am #

    Delicious, France. I love grilled peaches! Never tried chipotle oil before. I’ll keep an eye out.  And I love your time saving tip.  Dinner in minutes when you have prepped beans, lentils, sprouts, etc. in the fridge.  Thank you!!

    I’m linking up my Berry Almond Crunch.  Have a great Thursday, and thanks for the hugs.  :)

  4. Jennifer Nervo August 2, 2012 at 11:40 am #

    Thank you for hosting! 

    This week, I am sharing my adventures in identifying weeds in the lawn and their benefits. 

    Wading Through the Weeds: Backyard Foraging {Part 1 }
    http://www.20somethingallergies.com/wading-through-weeds-part-1/ 

    “Whether it be edible, medicinal, or ornamental, I was determined to see what I could identify and use. Shall we see what resides in a spray-free lawn in SE Michigan?”

  5. Lauren @ Empowered Sustenance August 2, 2012 at 1:07 pm #

    Thanks for hosting! I shared an easy GAPS weeknight dinner: Slow Cooker Orange Fennel Chicken. 

  6. GF DF Living August 2, 2012 at 1:12 pm #

    I love the idea of this. Peaches are perfect for summer too. I will skip the cheese, but everything else sounds delicious :)

  7. Suzyhomemaker August 2, 2012 at 1:18 pm #

    Thanks for hosting. I shared an update on how long homemade ketchup may last. 

  8. Jeanette Chen August 2, 2012 at 3:20 pm #

    What a pretty summer Salad France. I love summer peaches. I’ve linked up two recipes: Grilled Chicken and Summer Vegetable Kebabs and a Fresh Tomato Gazpacho Salsa, all using fresh summer produce from the local farmer’s market and my CSA Box.

  9. Joanne Bruno August 2, 2012 at 8:47 pm #

    I love having beans in my fridge to throw into salads like this!
    Joanne @ eats well with others

  10. The Café Sucré Farine August 2, 2012 at 9:27 pm #

    France, this looks delicious and so….. pretty, love the colors!

  11. Amber H August 2, 2012 at 9:35 pm #

    Hi France,

    Gorgeous salad.  And I love how easy it is.  :-)

    This week I am sharing homemade pizza sauce.  

    Have a great rest of your week

  12. Foy Spicer August 2, 2012 at 11:00 pm #

    Hi France,

    Lovely looking salad!  After I made the honey caramelized baby carrots (I shared the link) my husband and I ate the remaining herb, butter syrup with slices of peaches!  It was savory, sweet and summery.  I love peach season.  
     
    We’re having our inaugural Eat Make Grow Blog Hop.  We are looking for folks to link up who want
    to share what they have been eating with their families, growing in their
    gardens or making with all their creative impulses.  If you’re interested, I hope you’ll hop on
    over and link up a couple of your posts. 
    It’s a way for you to grow your readership and find other like minded
    mamas. 

    Hope to see you there,

    Foy
    http://foyupdate.blogspot.com/2012/08/inaugural-eat-make-grow-blog-hop.html

  13. Vicky Rockcliffe August 2, 2012 at 11:31 pm #

    Hi France! I love your salad, such lovely flavours! Today I shared my first experience of making Kale Chips!  Have a lovely week and thank you for hosting!

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