As we started 2014 Ludmilla and I decided to eat more salads. But, the problem with just having salad is…protein!!! So, as I researched ways to have protein, veggies and delicious dinners I went back to my roots in French cooking and remembered the delicious lentils that I would cook as sides on many menus. Lentils are so nutritious and healthy, loaded with protein and fiber, and they are wonderful!! So, here is a recipe for an awesome lentil salad that is super satisfying as a dinner option…no guilt and lots of flavor!! Try to get the authentic French lentils du Puy….they are the best and their flavor is undeniable!! Enjoy!
- 1¼ cup French green lentilles du Puy
- 1 bay leaf
- a few springs of fresh thyme
- olive oil
- 1 carrot, peeled and finely diced
- 1 medium onion, peeled and finely diced
- 1 bulb of fennel (optional), finely diced
- 1 rib celery
- 1 tablespoon thyme, chopped
- 1 tablespoon minced garlic
- chicken stock
- freshly-ground pepper
- 2 c. spinach leaves
- 3/4 c. soft goat cheese
Put lentils in a saucepan and cover by 3-4 inches with stock. (you can use vegetable stock or water also.)
Add bay leaf and thyme and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes until just tender, adding more stock if needed. Be sure not to overcook them.
While the lentils are cooking sauté carrots, onions, celery, fennel, garlic and thyme in 2 tablespoons olive oil until just tender. Season with salt and pepper. Set aside.
When lentils are done drain well and mix with the vegetables and vinaigrette. Season with salt and pepper to taste. Remove bay leaves and thyme sprigs. Plate on top of spinach and top with goat cheese.
This salad can be served warm or at room temperature. The lentils can be reheated.
FOR THE VINAIGRETTE
1 tablespoon red wine or sherry vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/8 teaspoon dijon mustard
1 tablespoon honey
1 small shallot, peeled and minced
Salt and pepper to taste
There’s a video on our Instagram. Here.
Beijos e Tchau!
Ludmilla and Marilyn Chudda