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Lentil Salad
Jun. 28th, 2013 08:28 pmAdapted from a recipe by Mark Bittman. This recipe lends itself to infinite renditions. Use beans instead of lentils. Swap out veggies and/or use greens. Steam some of the veggies first. Clean out the produce drawer. Play. I think next time I'll add some roasted garlic to the dressing.
1 Tbsp Dijon mustard
3 Tbsp sherry vinegar
5 Tbsp olive oil
1 tsp kosher salt
2 Tbsp water
Freshly ground black pepper, to taste
4 cups cooked green lentils*
1 red bell pepper, chopped
3 large tomatoes, chopped (Bittman calls for peeled and seeded, but I don't bother)
1 large cucumber, chopped (I use English cucumbers, so retain the skin and the seeds)
1 cup chopped carrot
1/2 cup chopped red onion
1 cup chopped celery
4 sliced scallions
1/4 cup chopped fresh parsley
2 Tbsp dried dill or 1/4 cup fresh chopped (I used Penzey's dried)
Combine the mustard, vinegar, olive oil, salt, pepper and water in a large bowl. Whisk well. Add all the rest of the ingredients** and fold together until well combined and everything is coated in the dressing. Taste for seasoning and adjust. Best served at room temperature, but awfully good cold, too.
*For 4 cups of cooked green lentils, I measured 2 cups of green lentils into 4 cups of vegetable stock (you can use water, or chicken stock, or whatever liquid that moves you, just withhold any salt as that can make the lentils tough). Bring to a boil, then reduce heat until barely simmering. Simmer uncovered for 30-40 minutes until lentils are tender. I tend towards al dente, but the beauty of green lentils is that they can be cooked a bit more without becoming mushy. Once they are done to your liking, drain, then give them a quick rinse with cold water to stop the cooking, but you want them to still be warm. Yeah, I know, I cooked them in veggie stock - they do retain some of that flavor even when rinsed, and I keep the cooking liquid for use in soup, so no harm, no foul. **Anyway, add the lentils to the bowl while still warm and toss with the dressing, and let them sit for ten minutes or so so they can absorb some of the flavor. Then add the rest of the ingredients.
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klwalton
1 Tbsp Dijon mustard
3 Tbsp sherry vinegar
5 Tbsp olive oil
1 tsp kosher salt
2 Tbsp water
Freshly ground black pepper, to taste
4 cups cooked green lentils*
1 red bell pepper, chopped
3 large tomatoes, chopped (Bittman calls for peeled and seeded, but I don't bother)
1 large cucumber, chopped (I use English cucumbers, so retain the skin and the seeds)
1 cup chopped carrot
1/2 cup chopped red onion
1 cup chopped celery
4 sliced scallions
1/4 cup chopped fresh parsley
2 Tbsp dried dill or 1/4 cup fresh chopped (I used Penzey's dried)
Combine the mustard, vinegar, olive oil, salt, pepper and water in a large bowl. Whisk well. Add all the rest of the ingredients** and fold together until well combined and everything is coated in the dressing. Taste for seasoning and adjust. Best served at room temperature, but awfully good cold, too.
*For 4 cups of cooked green lentils, I measured 2 cups of green lentils into 4 cups of vegetable stock (you can use water, or chicken stock, or whatever liquid that moves you, just withhold any salt as that can make the lentils tough). Bring to a boil, then reduce heat until barely simmering. Simmer uncovered for 30-40 minutes until lentils are tender. I tend towards al dente, but the beauty of green lentils is that they can be cooked a bit more without becoming mushy. Once they are done to your liking, drain, then give them a quick rinse with cold water to stop the cooking, but you want them to still be warm. Yeah, I know, I cooked them in veggie stock - they do retain some of that flavor even when rinsed, and I keep the cooking liquid for use in soup, so no harm, no foul. **Anyway, add the lentils to the bowl while still warm and toss with the dressing, and let them sit for ten minutes or so so they can absorb some of the flavor. Then add the rest of the ingredients.
x-posted to
klwalton
