This basic green lentil salad is based on a recipe from cookbook "A Good Food Day". It is a perfect staple to have around the house because it holds well in the fridge and can be dressed with multiple combinations of herbs, oils and vinegars. I also love to toss them in a chicken or veggie broth to make a protein-packed yummy soup!
- 1 pound green lentils, rinsed and drained
- 1/2 onion, peeled with core intact
- 3 bay leaves
- 2 whole garlic cloves, peeled
- 1 big carrot stick, peeled and quartered lengthwise
- 1 Tbsp salt
- In a large pot, combine lentils, onion, bay leaves, garlic, carrot and salt. Cover by 2 inches of water and bring to a boil over high heat.
- Reduce heat to a simmer and cook till lentils are tender but not falling apart. Check after 10 minutes, stir and give it another 5 minutes or so.
- Set the pot aside to cool until lentils are cool enough to handle.
- Pour lentils in a strainer. Allow them to sit for a few minutes to drain. Discard onion, garlic and bay leaves. Remove carrot pieces, slice them and add them back to lentils.
- When ready to serve, toss in parsley, cilantro and your favorite olive oil and vinegar. Add salt and pepper to taste.
I dressed this one up with chopped radishes, tomatoes, red onions, scallion, cilantro, olive oil, a touch of red wine vinegar and coarse sea salt. Super delicious!