Lentil Salad

I made this tonight and it seems like the kind of thing I’ll pack for lunch for the next few days.  It has just enough crunch and requires just enough chewing to make me feel like I had enough to eat at lunch.   I like the almost nutty flavor of lentils and I prefer to use red (they look orange) or black lentils because they look prettier.  I’m just not especially fond of the color or brown or green lentils but I do like the taste.  If you haven’t used anchovy paste, don’t be afraid of it, it doesn’t taste fishy, you wouldn’t probably guess it was there if you didn’t know but it adds a nice depth to the flavor of the salad. Tonight I used chives instead of parsley but I prefer parsley.  I was shocked to discover I didn’t have any parsley in the refrig but I found chives out in the herb garden.  I will plant parsley in the next few days but don’t have any in the ground yet.  While I was wondering around the yard I took a few pictures of what is in bloom, everything is a bit late and any minute lots more should be in bloom, I’ll keep you posted.

Lentil Salad 

1 ½ cups dried lentils

1 can chick peas (about 14 ounces) drained

1 cup celery, finely diced

½ cup diced or sliced carrots

1 small onion, diced

½ cup Kalamata olives, chopped

4 or 5 radishes, sliced

2 or 3 springs flat leaf parsley chopped or a handful of chives chopped

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon anchovy paste

2 tablespoons lemon juice

Add lentils and 3 cups of water to a small sauce pan, simmer for 10 to 15 minutes or until the lentils are just becoming tender but not mushy.  Drain lentils and transfer to a missing bowl.  Add chopped vegetables to lentils.  Mix liquid ingredients together in a small bowl and then toss with lentils.  This keeps nicely in the refrig.

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