posted April 05, 2004 10:15 PM
Lentil Salad Provencal1 1/2 c. dried lentils, rinsed
2 c. water
2 c. vegetable broth
1/2 c. chopped yellow onion
2 cloves garlic, minced
2 bay leaves
2 large ripe tomatoes, chopped
1/2 c. finely chopped green or red bell pepper
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. chopped fresh parsley
1 small head romaine lettuce, leaves washed and separated
Dressing
4 T. lemon juice
1 T. olive oil
1 clove garlic, minced
1 1/2 t. herbes de provence
1/2 t. black pepper
1/4 t. cayenne pepper
1/3 t. cumin
1. In a medium-large saucepan, combine lentils, water and broth. Bring to a simmer. Add yellow onion, garlic, and bay leaves. Cover and continue to simmer for 20 minutes or until lentils are tender and all or most of the liquid is absorbed. Remove from heat and remove bay leaves. Cool and drain any excess liquid.
2. In a large bowl, combine cooled lentils, tomatoes, bell peppers, red onion, celery and parsley. In a small bowl, whisk together all dressing ingredients. Immediately drizzle dressing over lentil mixture and toss to distribute.
3. Line a glass serving bowl with romain lettuce and top with lentil salad. Chill before serving.
I didn't have all the ingredients and it still turned out excellent. I didn't have the red onion, or herbes de provence. I also used some baby salad greens instead of romaine. This was SO flavorful I can't wait to make it again. I am sure you can make it with canned lentils, I am going to try that next time. You could probably also add more veggies like chopped cucumber or maybe even olives if you like? Well I am rambling on again about food must be the Taurus in me......I wouldn't have typed this whole thing up if it wasn't good! Oh, forgot to mention, lentils are packed with fiber and protein!