I LOVE lentils and they sure come in many varieties and colors – black, green, red, brown, yellow are the most common and they can be used in many savory dishes as well as sweet desserts. They are an excellent source of protein, fiber and iron.
I often cook with them, especially my French Lentil Salad of course. My children love this version I created for a picnic a few years ago, since then the recipe has become rather popular amongst our families, friends and at any gatherings.
Make it your favorite lentil salad too and let me know what do you think!
Ketmala’s French Lentil Salad
PREP TIME: 20 MINS COOK TIME: 30 MINS SERVES: 6 TO 8
1 pound (450 g) of French lentils*, approximately 2 1/2 cups 1 small onion, halved 1 large clove garlic, halved 1 small turnip, halved, optional 1 bay leaf 1 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepperPut the lentils in a colander, sort through them, discard any small rocks, rinse and drain. Place the lentils, onion, garlic, small turnip if using, bay leaf and salt into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cook lentils uncover until they are tender, approximately 20 to 25 minutes depending on the type of lentils you are using. Drain any remaining liquid and discard the onion, garlic, turnip and bay leaf. Stir in black pepper and salt to taste. Serve immediately, at room temperature or refrigerate for 3 days. *You could also pre-soak the lentils for 8 hours, thus reducing the cooking time to about 15 to 18 minutes and increasing the bioavailability of the nutrients and easy digestion.
1/3 cup lemon juice (or apple cider vinegar) 2/3 extra virgin olive oil 3 teaspoons French Dijon mustard (get a good one) 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 English cucumber with skin on, cored, seeded, diced 2 medium tomatoes, seeded, diced 2 oz goat cheese (optional or omit for vegan) 1 shallot or 2 green onions, minced (optional) 2 Tablespoons of flat Italian parsley, minced & for garnish 1 recipe cooked French lentils, see recipe above