Warm Lentil Salad

Lentils are one of the world’s oldest crops, having been cultivated in southwestern Asia, specifically Turkey, Syria and Iraq, since around 7000 bc. From this southwestern region of Asia, their popularity quickly spread to Spain and the rest of the Mediterranean regions. Today they are produced all over the world. They are eaten and enjoyed the world over, but India is the leading consumer and is the second largest producer of lentils.

Lentils grow in pods, making them part of the legume family along with beans, peanuts, and peas. The dried seeds of legume plants, such as lentils, are also referred to as “pulses.” They can be used for soups and stews, salads, and side dishes, and feature prominently in Indian cuisine, especially as the main ingredient in a dish known as dal. In the United States, they are frequently associated with vegetarian cooking as a non-meat protein source. They come in range from yellow and red to green, brown, and even black.  The taste of lentils depends on the color, although all varieties might be described as earthy. Red lentils have a sweeter note while green or black lentils impart a bit of a peppery flavor to a dish. The mild flavor leaves plenty of room for seasoning. I have eaten every color except black. They are all good.

Unlike many dried beans, you do not need to soak lentils before you cook them. Using the method similar to all beans and grains, simply cover them with liquid, bring the pot to a boil, then cover it and simmer until the lentils absorb the liquid and soften. This takes about 20 to 40 minutes depending on the variety.

You can add dried lentils straight to a pot of brothy long-simmering soup, or add pre-cooked lentils to salads, protein bowls, casseroles, pasta, pilafs, and other sides. Season them as the non-meat base for a shepherd’s pie or slip them into everything from meatloaf to tacos.

When I made my lamb with pomegranate sauce the other day, Lamb Roast With Pomegranate Sauce I also made a warm lentil salad to serve on the side. Lentils are something I always have on hand, but don’t use nearly as often as I should. I love lentils and they are so healthy too. I just forget about them sometimes.

Lentil Salad

I used a combination of both red lentils and green lentils to make this delicious salad. Of course I took the original recipe and expanded upon it as well. Would you expect anything less of me? :)

4 cups water

1 cup lentils – I mixed my red and green lentils

2 1/2 TBSP white wine vinegar

1 TBSP garlic

1 tsp herbs de Provence

1 bay leaf

salt & pepper to taste

1 14-oz can of chickpeas, drained and rinsed

1 cup sundried tomatoes, chopped

1/4 cup Peruvian peppers, optional

1/4 cup mixed olives, sliced

1 red onion, sliced very thin

1/2 cup chopped parsley

1/3 cup olive oil

Mix the water, lentils, 1 TBSP of vinegar, garlic, bay leaf and herbs de Provence together and bring to a boil, then reduce the heat to a simmer, and continue to cook between 20-40 minutes, depending on the type of lentils used, or until the water has evaporated and the lentils are tender.

Allow the lentils to cool for a bit, then add to the rest of the ingredients and toss together until everything is incorporated together well.

This salad is best when served warm or at room temperature. If you like Feta cheese, you can sprinkle some on top before serving too. I meant too (for everyone except me, of course) and forgot about it, but I don’t think anyone missed it. I did dress it up a bit with a sliced yellow heirloom tomato though. 

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.