Green Lentil Salad

I grew up on meat and potatoes, with vegetables definitely putting the "side" in side dish. While my mom thankfully knew not to cook them to death, vegetables weren't prepared with much inspiration; the green beans, peas, and Brussels sprouts were invariably steamed and served with butter. I'm trying to eat more vegetable-based dishes these days, both for health reasons and because organic, humanely raised meat and dairy is beyond my budget. Inspired by a classic recipe from the southern Italian region of Basilicata,  I picked up some dried French green lentils the other day and wanted to turn them into a salad that would be as flavorful, savory, and satisfying as a meat dish. While it may not win any beauty contests, this dish is really tasty and perfect for a potluck or picnic because it keeps well, and tastes best, at room temperature. This recipe makes a lot of salad - about 8-9 cups depending on how may veggies you add. It can serve 10 people as a meal and 15-20 as a side dish.

You will need:

  • 2 cups French green lentils (these hold their shape and texture better than regular brown lentils - those risk turning to mush when used in a salad and are better for soups)
  • 3 cups water
  • 2 whole cloves of garlic, crushed with the side of a chef’s knife and peeled
  • 2 small Turkish bay leaves (See the chicken stock recipe for info on different kinds of bay leaves.)
  • 1/2 teaspoon each dried thyme and oregano, or other herbs  (Fresh is great too, just double the dried measurements and chop finely)
  • 2 ribs of celery, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1/2 red onion, diced
  • 2 to 3 scallions, finely chopped
  • 3/4 of a cup chopped flat leaf parsley
  • 1/2 teaspoon salt or to taste, plus a pinch
  • Black pepper to taste
  • 1-2 tablespoons sherry or red wine vinegar
  • 4-5 tablespoons good extra virgin olive oil

Directions:

Spread the lentils out on a plate or cookie sheet and remove any pebbles, grains, or other debris. Rinse thoroughly in a colander. Put the water, lentils, garlic, black pepper, bay leaves, and other herbs in a medium-sized, heavy-bottomed sauce pan. Bring to boil, cooking uncovered for 3 minutes, then reduce heat to low and simmer, covered, for about 40 minutes. Stir occasionally to make sure the bottom doesn't scorch, and add a bit more water (a tablespoon at a time) if all the water is absorbed and the pan is dry. Start checking for doneness after 30 minutes. The lentils are ready when they are al dente – still firm but no longer crunchy in the center. Remove from heat, pick out the bay leaves and garlic, and set aside to cool.

While the lentils cool, finely dice the celery, carrots, and green and red onions, and mix together with a pinch of salt. When the lentils are cooled to lukewarm, season with the 1/2 teaspoon of salt and mix together with the vegetables, vinegar, and olive oil. Cool in the fridge for several hours to allow the flavors to meld, then bring to room temperature and stir in the chopped parsley. Taste and adjust the seasoning before serving - you may need another splash of vinegar or pinch of salt to brighten the flavor.

Girl with Spoongluten-free, lentils, side, vegetarian