Lentil Salads (Recipes)

LentilsIt’s picnic time. That means I’m having fun making cold salads with fresh herbs and veggies from the local farmers’ market (or with whatever I have leftover in the fridge). This week, it’s been all about Puy lentils (French green lentils) and here are three tried-and-tested recipes.

Why eat lentils? They’re fast and easy to cook (unlike beans, you don’t have to soak them over night). You can cook them up quickly in a pot of water, or even quicker in a pressure cooker (in France, pretty much everyone owns a ‘cocotte minute’ and I’ve gotten used to using one, too). Also, I consider lentils to be one of my go-to superfoods. They’re are a great source of folic acid, protein, and iron, for example. Plus, lentilles de Puy just plain taste good and easily combine with a variety of vegetables, herbs and spices.

For each recipe below, first cook up the lentils and then combine with the other ingredients.


Lentil, Tomato and Cilantro Salad

Lentils

Shallots (finely chopped)

Fresh tomatoes (diced)

Olive oil

Salt, pepper

Cilantro


Lentils with Kholrabi and Green Peas

Lentils

Shallots (finely chopped)

Kholrabi (peeled and grated)

Green peas (cooked)

Olive oil

Salt, pepper


Lentil, Quinoa and Shallot Salad

Lentils

Cooked quinoa (in equal amount to lentils)

Shallots (finely chopped)

Vinegar infused with herbs (see note below***)

Olive oil

Salt, pepper


***Make your own herb infused vinegar
by placing good-quality white wine vinegar and your favorite herbs (such as tarragon, basil…) in a sterilized glass jar and let sit for a couple weeks. You can also add such ingredients as garlic, organic citrus peels, sun-dried tomatoes, etc. Some people heat the vinegar first (but do not boil) and most people store in the fridge.

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