So here we are. I promise that it's Monday. I know that some places in the world have gone back to "normal", but we're still plugging along here in New Mexico just like we have been for the past 15 weeks. Some days are better than others. Some minutes are better than others. In the grand scheme of things, though, our little family is doing fine. I hope that you and yours are holding up OK. These are strange times.
When looking for a Meatless Mouthfuls post to share today, I knew that it needed to be easy and not heat up the entire house. These lentils fit the bill! You can use just about any lentils you have on hand, but I wouldn't recommend using red lentils. They're too small and they get mushy quick! I've got another recipe for those that I'll share soon. This is a simple (and very forgiving) recipe that doesn't demand too much work, but it tastes like you've put in a bunch of effort.
French Lentil Salad
This post originally appeared on Meatless Mouthfuls on April 27, 2012
I’m not sure I have a whimsical anecdote to go along with this post, but lets see what I can manage… I’m tired in the evenings when we get home from the gym, and if Jake isn’t around to wrangle Gemma while I cook something up, my dinnertime ends up being somewhere around 9:30pm. That’s usually about the time I decide that a bowl of cheese puffs and a big glass of wine will do because who the hell wants to cook right before they go to bed?? Not me. It has been getting warmer here in the ABQ, which makes cooking even less palatable. (Jake made a pizza on Monday night and having the oven on made me feel like I was back in my Bikram Yoga days. Seriously. Sweating. To. Death.) I’ve been playing around with different kinds of cold salads that I can prepare earlier in the day (hopefully during a 3 hour nap) and have waiting for me in the fridge after the gym and after I’ve gotten my Schizophrenic Toddler Terrorist down for the night. This is one of those salads.
French Lentil Salad Adapted from French Vegetarian Cooking: A Step By Step Guide Ingredients: *1 1/2 cups Le Puy lentils (you can always use another brown or green lentil, but the Le Puy have a great flavor!) *2 cloves of garlic, peeled and crushed (still essentially whole) *Champagne Vinaigrette (Combine 1 heaping tbsp of mustard with about 3 tbsp champagne vinegar. Stream 1/4 of olive oil into the mixture while whisking steadily. Salt and pepper to taste.) *Several sprigs of fresh flat leaf parsley, minced To Make: *Simmer the lentils and the garlic cloves in a large, uncovered pot of water for 25-35 minutes (until the lentils are tender). *Remove the garlic cloves after about 15 minutes. *Prepare the Champagne Vinaigrette in a large serving bowl. *Add the parsley to the vinaigrette. *When the lentils are ready, drain off the liquid and add them to the vinaigrette.
*Gently incorporate the lentils with the vinaigrette and parsley and adjust seasonings to your taste.
*Serve at room temperature or chilled.
Survey Says: This is incredibly easy and incredibly good! Gemma ate it for dinner last night with her beloved tomatoes (the dish pictured above is hers) and loved it. Just give it a try. You’ll like it. I promise. There’s something about the vinaigrette with the lentils that is just so perfect! It’s definitely hearty enough to stand on its own as the main part of your meal, but could also be a great side!