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Thursday, June 28, 2012

Lentil Salad

I know lots of people serve lentils. All the time. Green ones, Red ones, Almost Black ones...

One of my favorite ways of serving lentils in the summer is this salad:

1 onion, diced
2-3 red/yellow/orange peppers, diced (the key is COLOR)
3 cloves garlic crushed
Any other vegetables you feel like (you could dice some eggplant, for example)
Pan-roast these veggies, one at a time, in some olive oil in a cast iron pan (onion and garlic can be done together, and it's extra-good to add a generous amount of oregano when cooking the onion and garlic)
Cook the amount of lentils you want (I use either French lentils - the tiny dark ones, or regular green ones for this recipe. Red ones get too mushy), in water or soup stock, till they are soft but not mushy.

Chill all ingredients.

Combine right before serving. Add salt and pepper if you want, but you don't need to.

Very yummy....

Sorry I don't have a picture today. I am actually out of lentils at the moment, but I promised the recipe... so here it is, even though I didn't cook it today!

6 comments:

  1. I've only really used lentils in soups but this sounds yummy-now if you only had pics for the "slow at cooking"- like me!

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    Replies
    1. Ok, when I get more lentils - have to do some shopping - I will make it and post pics!

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  2. Sounds delicious-and easy. I wonder how it would taste with raw rather than cooked peppers.

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    Replies
    1. I recommend the cooked peppers. They add a depth of flavor that raw peppers will not have...

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  3. I've never heard of lentil salad. I usually only use them for adding the full protein element to rice or thickening soup or spaghettie sauce. I must try this.

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    Replies
    1. I'd love to hear what you think when you try it, so let me know!

      Delete

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