Steamed Lentil Pop-Chow Salad

I made this haphazardly the other day and it was delicious. I made it again to double check ingredients and take pictures.

I really like how the garlic neutralizes the bitterness in the pop-chow, and the tomato adds a delightful sweetness to the whole thing. I added the lentils for protein and I put carrot in almost everything. If you have fresh parsley and basil I highly recommend using that, it would probably go better than the oregano.

Ingredients for 1 serving:

~1/4 cup lentils (a little less than, see photo)                                                                                     JamRock November 049        

1 medium bunch of Pop-Chow (~8 –10 leaves)JamRock November 022

1 medium carrot

2 small tomatoes

1 large clove of garlic

1 scallion

1/2 tbs of butter

Salt (or, if you’re like me, you will put Lawry’s Garlic Salt in everything)


Basil/parsley/oregano (I went oregano the first batch and basil the second. The oregano was a stronger flavor but a little more out of place than the basil- fresh basil would have been optimal.)


JamRock November 030                                 JamRock November 044                       

> First, it’s important to note that while my pop-chow looks a bit eaten, we did not use a single pesticide on them. As a rule, a few bug bites in your greens are a sign of life that should be heeded. Perfect produce usually indicates chemical use or overuse.

> Boil some water, add a bit of salt and add the lentils- these take about 25-35 minutes to cook. Once the lentils are added switch to low heat and cover.

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> While you wait for the water to boil, wash the pop-chow and other vegetables. I like to skin my carrot but you can also just scrub them well.

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> Cut the carrot round-ways and cut the bigger pieces in half. Don’t make them too thick. With about 6-10 minutes left on the lentils, add the carrot to the boiling water.




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> Mince the garlic and slice the scallion to your preference. The proportions should be even.

> Cut the tomato into chunks.JamRock November 045




> In a small frying pan, melt the butter and saute the garlic and scallion over medium heat. Add (garlic) salt, paprika and a little oregano (or basil/parsley if you have it).




> Add the tomato and let the sizzling sound subside before adding a splash of water and the pop-chow (if you can, spoon some lentil water to add flavor!). Cover over low heat for 5 minutes. The idea is just to steam down the pop-chow so don’t add too much water (like I did the second time, in the picture). I also like a little crunch to my pop-chow so you might not want to wilt it all the way down.

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> I added a bit more paprika once the pop-chow wilted, but that’s your call. Turn off the heat.


> The lentils should be finished by now. Try them as often as you can along the way, they should be al-dente, not mushy. Strain them when they’re ready- they can sit and wait (strained) while the pop-chow finishes if it comes to that.


> Add the lentils to the frying pan and mix it around to give the lentils and carrot the same flavor as the other veggies.


        >  Pour the whole thing in a bowl (or your calabash) and enjoy! <

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One thought on “Steamed Lentil Pop-Chow Salad

  1. this looks delicious! i did want to say that up my way carrots are DEAR right now, and pumpkin is cheap cheap! you can sub pumpkin in for the carrots.

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