Monday, July 9, 2012

Lentils As A Salad...

So you have been invited to a BBQ and you were asked to bring a salad. Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on.  Or do you want to be different and bring something new, delicious and refreshing?  I think you want new and exciting so how about a lentil salad?!? 

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish.  Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad
1 Cup Lentils (picked over) 
4 Cups of Water 
3 Tablespoons Red Wine Vinegar 
3 Tablespoons Extra Virgin Olive Oil 
3 Tablespoons Parsley
3 Carrots (finely diced)
Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil
Add the lentils and cook for 30 minutes 
Drain lentils and discard cooking liquid
Gently toss lentils with red wine vinegar
Season with salt/pepper and gently toss again 
Let lentils sit for 5 minutes
Add olive oil, parsley, carrots and celery 
Gently toss to incorporate
Taste to adjust seasoning 
Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve.  Taste to adjust seasoning and add a little more olive oil if needed* 

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