Lentil salad was one of the first dishes I learned to make, over 30 years ago, and I still make it to this day …
Part of the reason this is because it reminds me of my best friend’s mother, Rosa, one of my first cooking heroes. She has a wooden recipe box on her kitchen counter stuffed with scraps of paper from Craig Claiborne The New York Times, and the only one I know who has made special trips to keep track of special ingredients, never satisfied with the local supermarket where the rest of us shop. Regardless when I walk into her kitchen, it smells great, and best of all for two always hungry teenagers (Rosa’s daughter Jeni and me), the fridge is always full of food. redundant. We knew we would pay the price when those leftovers were shepherd’s cakes or her lentil salad.
Another reason I still make lentils for her is that they are so easy. Easy enough for an ambitious teen and an easy enough starting point for a busy person who just wants to make sure there’s something healthy on the table, for herself or her family. The recipe Rosa gave me (I later copied it in my own handwriting and pasted it into my curled “recipe book” – how young and old I am) is called is boiled lentils in beef broth and tossed salad with wormwood vinegar. I will not be confident enough to think Maybe I could use a vinegar other than wormwood? And another kind of broth other than beef? And these days, lentils are soaked with whatever I have in the pantry: white balsamic or golden wine or red wine or white wine, and boiled in whatever liquid I have in my hand. Another big difference? I deploy it as a main dish more than a side dish. All I have to do is add a salmon flakes, a shredded sausage or a seven-minute egg, and I have the best dinner: healthy, easy, affectionate.
Warm lentil salad
Generates 4 edges or 3 power sources
1 1/2 cup brown lentils
2 1/2 – 3 cups liquid (vegetable stock, chicken stock, beef stock, water or any combination thereof) or enough to cover lentils for about an inch
1 bunch of scallions (white and light green parts), finely chopped
3 tablespoons chopped bell peppers, depending on the color, I like the color red (or more depending on taste)
leaves from 4 fresh thyme stalks (or a handful of chopped parsley)
1 1/2 teaspoon of Dijon mustard
less than 1/4 cup vinegar (I used white balsamic, but you can use wormwood, red wine, regular balsamic)
1/3 cup olive oil
salt and pepper
In a medium pot, boil the lentils in a mixture of broth and water, then reduce heat and simmer for 12-15 minutes. While cooking lentils, make a sauce by mixing it with mustard, vinegar, olive oil, salt and pepper. When the lentils are tender but still keep their shape (taste a little to determine the softness), add in a saucepan. Toss lentils while warm with green onion, pepper, thyme and vinegar oil.
Protein Supplements: Two links of cooked, crushed sweet salami or a 3/4 pound salmon loin (baked at 400 ° F for 12-15 minutes), flakes; Fried eggs or fried eggs for 7 minutes with chili oil.