This is delicious! I made it, last night, and even ate it, warmed up, today, for lunch!
Mediterranean Lentil Salad (original recipe here)
Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.
Serves 4
Total time: 30 minutes
1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme,(½ teaspoon dried)
2 garlic cloves, peeled
⅓ cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red bell pepper
½ cup minced shallot
½ cup chopped fresh parsley
Dressing
⅓ cup olive oil
3 tablespoons red wine vinegar
1 rounded teaspoon Dijon mustard
salt and ground black pepper to taste
Rinse the lentils. In a medium saucepan, bring the lentils, water, thyme, and garlic to a boil. Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.
While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl.
In a separate bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.Serve immediately, or cover and chill to serve later.
Reprinted from Moosewood Restaurant Cooks At Home, Copyright ©1994 by Moosewood, Inc. Simon & Schuster/Fireside, publisher.
Mediterranean Lentil Salad (original recipe here)
Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.
Serves 4
Total time: 30 minutes
1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme,(½ teaspoon dried)
2 garlic cloves, peeled
⅓ cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red bell pepper
½ cup minced shallot
½ cup chopped fresh parsley
Dressing
⅓ cup olive oil
3 tablespoons red wine vinegar
1 rounded teaspoon Dijon mustard
salt and ground black pepper to taste
Rinse the lentils. In a medium saucepan, bring the lentils, water, thyme, and garlic to a boil. Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.
While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl.
In a separate bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.Serve immediately, or cover and chill to serve later.
Reprinted from Moosewood Restaurant Cooks At Home, Copyright ©1994 by Moosewood, Inc. Simon & Schuster/Fireside, publisher.
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