Monday, April 14, 2008

spring! lentils!

I usually associate lentils with more wintery dishes but this is spring-like and crunchy and easy and makes sublime leftovers. i put it on a plate with a soft boiled egg and some baguette and it made friends with them immediately.

spring-like lentil salad

1 cup French lentils
2 garlic cloves, crushed
1/2 tsp dried thyme
3 cups of water

1/2 red onion, finely diced
1/2 cucumber, peeled, deseeded (half lenghtwise and scoop out the seeds) and finely diced
1 bunch of radishes, diced
1 stalk of celery, finely diced
1 handful of parsley, chopped
some crumbled goat cheese
a handful of toasted sunflower seeds

1 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp red wine vinegar (or balsamico)
1 Tbsp soy sauce
salt, freshly ground pepper

Put the lentils in a sauce pan together with the water, the thyme and the crushed garlic cloves. Bring to a boil and then let it simmer for about 30 min or until the lentils are tender. Don't add salt to the water, as (so the legend goes) it will make the lentils tough.

When the lentils are done, fish out the garlic, drain them and let them cool off for a little while. Ideally, you don't want them to be much warmer than room temperature.

Mix together the ingredients for the dressing, adding salt and lots of freshly ground pepper.

Mix the lentils, chopped vegetables, parsley and dressing together. Taste and add more salt and pepper, if required. And maybe another Tbsp of vinegar? Sprinkle with the sunflower seeds and the goat cheese.

Eat. Serves 3.

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