Saturday, November 19, 2011

Lentil Salad


One of our blog viewers asked us to find a lentil salad recipe that sounded similar to a dish she had in NYC.  I immediately thought of something with balsamic vinegar in it so I checked out my favorite Vegan cookbook and Voil√†, there it was.  Serving the salad on Endive leaves surprisingly punches up the flavor of the dish because the Endive offers a bit of a bite and really complements the salad.  I’m going to definitely be making this for my next girls night in!



Lentil Salad  (from Veganomicon: The Ultimate Vegan Cookbook)
   http://www.theppk.com/

4            cups vegetable broth
2-3         sprigs thyme  (I used dried thyme)
2            bay leaves
2            cloves garlic, crushed
½           teaspoon dried tarragon
¼           teaspoon salt
1            cup uncooked French lentils  (found at Westborn Market)
1            small red onion, chopped very finely (about 1/3 cup)
1            small tomato, seeded and diced (about ½ cup)
2            radishes, grated (about 1/3 cup)
1            small carrot, grated
              Several pinches of freshly ground black pepper)

Dressing:
2-4         tablespoons olive oil
1            tablespoon balsamic vinegar
1            tablespoon Dijon mustard
1            tablespoon fresh lemon juice (about ½ lemon)
1            clove garlic, minced

Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil.
Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20-25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a mesh colander (so lentils don’t fall out the holes). Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster.  Once the lentils are luke-warm, remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with the onions, tomato and radishes, and toss to combine.   Season with salt and pepper to taste, cover and chill – or serve warm on Endive leaves.  **We prefer the salad warm.

1 comment:

  1. Great. I have tried this lentil preparation with pita bread. But switching it to endive is much healthier and it looks beautiful. Thanks

    ReplyDelete