Its the end of the week so I don't have much food to work with. I always look at my dry storage at these times, it helps get rid of older dry goods and forces me to think outside the box. For this dish I saw that I had some lentils from.... who knows when, could be years ago, and decided to make them.
I do not have that much experience with lentils but I figured a cold lentil salad would be a nice change of pace. I also had a few little veggies I needed to use as well so here we go.
I picked through the lentils for stones and bad lentils. I then rinsed them and put them in a saucepot with cold water. I brought the pot to a boil over medium high heat and let it boil for 3 minutes. Turned it down to a simmer and let cook for 20 minutes or until tender. The age and dryness of the lentiles will determine how long it takes to get tender, could be 10 min or an hour. Then I drained the lentils and cooled them off in an ice water bath and drained them again letting them sit in a strainner to drain well (overly water lentils wont make as good a salad). I then chopped my remaining carrots, green onion, red pepper and spinach. I blanched them in some boiling water for 3 mintues to get the rawness out and then added the drained veggies to the lentil mix. To finish I added a splash of extra virgin olive oil and white vinegar, a lot of salt & pepper, fresh basil and a squeeze of lemon juice. I mixed it up carefully as not to break the lentils, covered it with plastic wrap and put it in the fridge for a few hours. You can eat this a side to any meal or as a healthy main course. Bon appetit!
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