Legumes of all types make wonderful salads. I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well. The only lentils that won’t work are the red or coral, commonly used for the Indian dish, dal.
You can use any fresh herbs you like and/or have in your garden. I used lots of parsley and basil…..
I’m not a fan or cilantro, but for those who love it….
Lentil and Herb Salad
Preparation and cooking time: 35 minutes
- 1/4 cup small green lentils (Lentille Verte du Puy) or tan or brown
- 1/2 cup beef stock
- 1/2 cup water
- 1/2 cup sliced celery, 1 – 2 ribs
- 1/4 cup snipped, fresh parsley
- 1/4 cup snipped, fresh basil
- 1 tbs toasted pine nuts for garnish
- 1 egg, hard-boiled
- 1 tomato
- Lemon Vinaigrette
- 2 tsp lemon juice
- 2 tsp white Balsamic vinegar
- 2 tsp Dijon-style mustard
- 6 tsp good olive oil
- Hard boil egg.
- Cook lentils in stock and water until done, about 30 minutes. Drain.
- While the lentils cook, slice the celery, snip the herbs and make the vinaigrette.
- Lemon Vinaigrette:
- In small bowl whisk lemon juice, vinegar and mustard.
- Add olive oil 1 tsp at a time, whisking to emulsify.
- When lentils are done (taste to check), put into a small bowl.
- Add the celery, parsley, basil and vinaigrette. Toss gently to combine.
- Thickly slice tomato.
- Peel egg and quarter, the long way.
- To serve: On two small plates arrange the tomato slices.
- Divide the lentil salad and add to plates.
- Add two quarters of egg to each plate.
- Sprinkle the lentil salad with pine nuts and serve.
Note: To toast pine nuts, heat small nonstick skillet over medium heat. Add pine nuts and toast, shaking pan occasionally until golden, 4 – 5 minutes.
This is the first course on the 7-Day menu plan dinner for Saturday, June 16, along with Barbecued Pork Tenderloin, Quinoa Pilaf and the first of the season’s zucchini.