Lentils

Simple Lentil Salad

Simple Lentil Salad.jpg

Makes 6 servings. 

This lentil salad is tasty, nutritious and easy to make.

INGREDIENTS:

  • 1 cup French green lentils

  • 1¼ cups water

  • ½ teaspoon kosher salt 

  • 4 tablespoons extra-virgin olive oil

  • 1 onion finely chopped

  • 2 carrots, peeled, coarsely chopped (See Note)

  • 1 jalapeno pepper, seeded, coarsely chopped (See Note)

  • 1 cup tightly packed Italian parsley, coarsely chopped

  • 1 tablespoon honey

  • 2 -3 tablespoons balsamic vinegar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. In a small saucepan bring the water, lentils and salt to a boil over high heat. Lower the heat and simmer, covered, for about 30 minutes, or until the lentils are tender. If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.  

  2. Meanwhile heat 2 tablespoons oil in a medium skillet. Add onion, carrots and jalapeno pepper. Sauté for about 5 minutes.

  3. Combine with the lentils and stir in the parsley.  

  4. In a small bowl, mix the remaining 2 tablespoons oil with the honey, vinegar, salt and pepper.

  5. Toss with the lentils and season to taste. 

NOTES:

I chop the onion and the carrots separately in a food processor. Be sure to quarter the vegetables first.

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.  

 

Lentils with Radishes and Bell Pepper

Lentils+with+Radishes.jpg

Makes 6 servings

This dish is easy, nutritious and good for all seasons.

INGREDIENTS:

  • 1 cup French green lentils

  • 1¼ cup water

  • 3 tablespoons extra virgin olive oil

  • ¼ teaspoon Coleman dry mustard

  • 6 small radishes

  • 1 medium bell pepper

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • 3 tablepoons lime juice

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place lentils and water in a small saucepan. Bring to a boil over high heat. Lower the heat and cook, covered for about 30 minutes, or until the lentils are tender (if the lentils are not ready and all the water is absorbed add 1-2 tablespoons of hot water and continue cooking). 

  2. Transfer the lentils to a medium bowl. Toss with the olive oil and mustard.  

  3. Rinse, dry, and cut radishes in half and slice thinly. Add to the lentils.

  4. Rinse, dry, seed and cut peppers into small cubes. Add to the lentils along with the parsley. 

  5. Season with lime juice, salt and pepper. Let stand for a while for the flavors to blend.

  6. I suggest that you recheck the seasoning before serving.

 
 

Green Lentil Salad

Green Lentil Salad.jpg

Makes 4-6 servings.

There are many varieties of lentils but I like the French green variety. This salad is a good accompaniment to most fish, poultry, meat or you can eat it on its own.

INGREDIENTS:

  • 1 cup French Green lentils
  • 1 ¼ cups water
  • 3 tablespoons extra -virgin olive oil
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 4 scallions including green parts, thinly sliced
  • 1 cup loosely packed Italian parsley, coarsely chopped

PREPARATION:

  1. Place lentils and water in a small saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the lentils are tender (if the lentils are not ready and all the water is absorbed add 1-2 tablespoons of hot water and continue cooking).
  2. Transfer the lentils to a medium bowl. Toss with the oil, add all the remaining ingredients and combine.  
  3. Season to taste. I suggest you recheck the seasonings before serving.  
 
 

French Lentils and Couscous

Makes 6-8 first course servings.

8-10 side dish servings.

This dish is highly nutritious and quick to prepare since the lentils do not require presoaking. The dried fruits and nuts give it extra flavor and texture.  

If you are serving this dish as a first course you may want to add some dressed greens. Whichever way you serve it I recommend eating it at room temperature or warm.

INGREDIENTS

  • 1 cup French green lentils
  • 4 tablespoons extra-virgin olive oil
  • 1 cup whole wheat Israeli couscous
  • 1 cup blanched sliced almonds, toasted
  • 10 dried apricots, thinly sliced
  • 1/3 cup currants or raisins
  • 4 tablespoons lime juice, approx
  • 15 full sprigs of dill, snipped with scissors (See note)
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Place lentils and 1 ¼ cups of water into a small saucepan. Bring to a boil over high heat. Lower the heat, and cook, covered, for about 30 minutes, or until the lentils are tender. (If the lentils are not ready and all of the water is absorbed add 1-2 tablespoons of hot water and continue cooking.)
  2. Transfer the lentils to a large bowl and toss with 2 tablespoons of olive oil.
  3. Rinse the same saucepan and bring 1 cup of water to a boil, sprinkle the couscous over the water, lower the heat and cook for about 7 minutes. The water should be absorbed.  Remove from the heat and let couscous stand, covered, for another 5 minutes. The couscous should be cooked. Fluff with a fork and combine with the lentils.  Add the remaining 2 tablespoons of oil, almonds, apricots, raisins/currants, dill, lime juice, salt and pepper.
  4. Season to taste.

NOTE:

Leftovers will require extra dill, which loses its flavor very quickly and extra seasoning which refrigeration will alter.

If you happen to have leftover dried fruits, they freeze very well.