I have been in love with lentils for years. Low in fat, high in nutrition with a meaty flavor, I have been using lentils in all kinds of meals to replace beef. Lentil Chili rich with vegetables, infused with the warmth of cumin, is a winter favorite of mine, but I needed something lighter, brighter and faster for a summer night.
I made this marinated salad with green French lentils, but you can use any you have handy. Please always rinse your lentils before cooking whether they are dry or from a can. I used uncooked lentils in this recipe.
Marinated Lentil Salad
Begin by mincing one large clove of garlic and two medium shallots. Cook in a sauté pan with one tablespoon of olive oil, until softened.
Add several sprigs of fresh thyme with salt and pepper to taste, to the pan. Stir and cook for a minute until the heat releases the fragrance of the herb. Add one cup of red wine and a cup and a half of water along with a cup of lentils. Bring it to a boil before reducing the heat and covering the pan. Cook over the reduced heat for 35 minutes until the lentils are tender and the liquid has evaporated.
You may substitute vegetable broth or chicken broth to replace the wine, if you prefer to cook alcohol free.
While the lentils are cooking you can chop whichever vegetables you like for the salad.
I roasted baby beets and sliced them into bite size pieces, then added chopped artichokes, kalamata olives and crumbled goat cheese for the top.
The lentils should still be slightly warm when you dress them with the vinaigrette. Any preferred recipe will work, but here is mine:
Add a teaspoon of Dijon mustard to a bowl; add 2 tablespoons of red wine vinegar, salt and pepper to taste and whisk in a quarter cup of olive oil. Pour immediately over the warm lentils and toss so they can absorb the dressing. Add your vegetables and crumbled cheese, tossing lightly. Wait ten minutes before serving to let the flavors meld.
You can serve this at as an appetizer alone or over mixed greens as a meal. Travels well and great for picnics (just add any crumbled cheese at the last moment before serving to avoid it spoiling in the heat).
Peace,
Elizabeth
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