We're still on our holiday in Maine, and doing minimal cooking, but we made a lovely and healthy salad from a cookbook we found in the cottage. It's versatile enough to serve as a side dish to grilled chicken or fish, or as a main course, complemented with some greens and maybe a nice bread. I didn't think to photograph the lentils; the picture above is our view over dinner!
Lentil Salad with Walnuts and Scallions
from The New Best Recipe
1 cup lentils du Puy (green lentils) or regular brown lentils, rinsed and picked over
½ medium onion, halved
2 bay leaves
1 large sprig fresh thyme
2 T sherry vinegar
2 T Dijon mustard
1/8 tsp ground black pepper
6 T extra-virgin olive oil
½ cup coarsely chopped walnuts, toasted
2 scallions, white and green parts, sliced thin
½ cup drained jarred roasted red peppers, diced (I roasted a pepper on the grill)
1.Bring the lentils, onion, bay leaves, thyme, ½ tsp salt, and 4 c. water to a boil in a med saucepan over medium-high heat. Reduce the heat and simmer until the lentils are tender but still hold their shape, 25-30 minutes (for regular brown lentils, cook 18-21 minutes).
2.Whisk the vinegar, mustard, ¼ tsp sale, the pepper, and oil together in a small bowl; set aside.
The Verdict: 3.
3.Drain the lentils through a fine-mesh strainer and discard the onion, bay leaves, and thyme. Transfer the lentils to a medium bowl. Toss the warm lentils with the vinaigrette and cool to room temperature, about 15 minutes. Stir in the walnuts, scallions, and roasted red peppers and serve immediately.
This is a tasty summer dish, packed full of nutrition - fiber and protein. I've enjoyed it this week as a main course and a side dish. The toasted walnuts add a nice texture and a great flavor. If you think you'll be eating this more than one day, add the scallions and the walnuts as your serve the salad so they don't get soggy.