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
salt
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)
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.
2 comments:
Love these lentils! I'm so glad that I ended up trying them. These may become, due to my own laziness, a staple in Berlin.
i know you can spell odyssey correctly...!
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