Graced with basil, red pepper and cucumber, a simple lentil salad is tossed with a vinaigrette. A perfect light dish for a hot afternoon.
Today I have so much to do (partly for my class tonight) I will be brief here. But does anyone have any good natural tips for keeping bugs from eating all of my herbs and plants up? My poor basil is a skeleton now. Good thing I made this salad before they completely ate it all up!
I used french green lentils in this recipe, which works so well for salads as they keep their shape very well.
Here is a description of them. “French green lentils = Puy lentils = lentilles du Puy = lentillesvertes du Puy Shopping hints: These choice lentils were originally grown in the volcanic soils of Puy in France, but now they’re also grown in North America and Italy. They’re especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils. Substitutes: beluga lentils OR brown lentils (These don’t hold their shape as well as French green lentils.) OR masoor “
Enjoy this dish and enjoy your weekend!
Simple Lentil Salad
If you can have dairy a soft and salty cheese, like feta does wonders in a dish like this. We tossed some leftover roasted chicken into the leftovers, for a more full meal deal the next day, which was also very nice.I tried to cut the vegetables quite small so that they would match the lentils small size.
2 cups of dry lentils (green french lentils)
2 large bell peppers or 6 small mini ones, wash, seeded and cut into small cubes
1/2-1 large cucumber, washed and cut into small cubes
Handful of fresh Basil
A few leaves of borage, optional (an herb with a cucumber taste)
1/4 cup of raw apple cider vinegar (or vinegar of your choice)
1/4 cup of extra virgin olive oil
1/2 teaspoon dry mustard
2 garlic cloves, peeled and put through a garlic press
lots of salt and freshly ground pepper
Extra salt, pepper, vinegar and olive oil, if needed.
1-Soak lentils overnight, drain and rinse. Put into a pot and cover with water. Bring to a boil and cook until just soft. About 20-35 minutes.
2-Drain and rinse with cold water.
3-Add the vegetables and herbs to the lentils and gently stir in. Make up the dressing and toss with the lentil/vegetable mixture. Taste and adjust to taste. I added a few more splashes of vinegar and more salt and pepper. Enjoy right away, or chill and serve later. You may need to readjust the flavors again right before serving.
Latest posts by KimiHarris (see all)
- Finding a Toaster Oven Without Nonstick - May 25, 2016
- Stove Top Goat Cheddar Mac and Cheese (Gluten Free) - May 23, 2016
- 5 Things I’m Loving - May 18, 2016