Flat leaf parsley is a Clark Kent of an herb. So mild mannered and seemingly unremarkable, yet secretly a powerful superfood. Humble parsley is loaded with nutrients and health benefits – loaded! It fights the bad guys like cancer and inflammation, boosts the good guys of the immune system and cardiovascular health, and its chlorophyll destroys bad breath, so gobble that garnish at the end of your meal. It is so not just for garnish though, and is capable of being a major ingredient in many dishes. In fact, actual Tabouli is parsley salad with a little bulgur wheat, not the other way round. jump to recipe
Any serious cook knows that you want “flat leaf” (or Italian) parsley when cooking with this powerhouse because it’s flavor is much better than that of the curly variety. It’s a key player in many Mediterranean dishes, and the Mediterranean diet continues to receive high health marks.
It’s easy to overlook parsley. At my first job after cooking school one of the dishes from my station had a pronounced garlic note, and to balance that it was served with a glorious little parsley salad dressed in a lemon vinaigrette – love at first bite! It was a game changing moment and I discovered that parsley was a real player.
Yes, the pop of green makes everything look better, and even small amounts of this superfood will reap benefits, but I will encourage you to go for it with what ever you are making and get in on all the nutrients, and great taste.
Just like cilantro, the stems are full of flavor too, so don’t chuck them. I finely chop the upper parts of the stem of both plants to use in salsa-like recipes. The lower parts, which can be tougher, I save in my freezer bag of veggies scraps that I use to make vegetable broth, You can get a lot of bang for the buck with parsley! Start tossing it in with abandon, and make sure your crisper drawer never goes without this wonder herb.
The vegan goat cheese comes from Heidi Ho Organics.
These pretty little pulses cook up quickly, without any soaking! You can often find them in the bulk section of your natural market. Black or “beluga” lentils would also work. If you can’t find sherry vinegar, red wine vinegar will work, but is it's quite the same. Heidi Ho brand (link in post) makes a couple types vegan goat cheese, bless them! You can serve this over your favorite leafy green for a main course salad, and if the lentils are still warm they will wilt them a bit.
Ingredients
- 2 cups green (or French) lentils
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 3 sprigs thyme
- 1 bay leaf
- 1 Tbsp. Dijon mustard
- 3 Tbsp. sherry vinegar
- 3-4 Tbsp. olive oil
- ¼ – ½ bunch parsley, chopped
- 3 oz. "chèvre"
Instructions
- Sauté the onion in a medium skillet with a little oil for about 2 minutes, or until golden. Add the garlic and cook another 30 seconds. Add the lentils and enough water to cover them. Season with salt and drop in the thyme sprigs and bay leaf. Bring to a boil, reduce heat and let simmer for 15-20 minutes or until just tender, adding a little more water if needed.
- While the lentils cook, whisk together the vinegar and Dijon, then whisk in the oil. Taste and adjust seasoning, adding more oil if needed.
- Drain any excess liquid from the lentils and transfer them to a medium bowl, removing the bay leaf and thyme sprigs. Toss with parsley and dressing. When ready to serve, crumble cheese over the top. Can be served warm or room temperature.
