Lentils Full of Vibrant Flavors & Textures
This is by far our favorite way to make lentils. Brining helps retain their shape, baking, gently and slowly, results in firmer more uniform legumes. These lentils are rich, creamy, and full of flavor. Hearty enough as a vegetarian main dish or topped with your favorite protein.
French green lentils, or Lentilles du Puy, are perfect for this recipe. The salad can be served warm or at room temperature and is fantastic served with a handful of your favorite salad greens, arugula or kale.
Brine Lentils, Cover with warm water and soak for 1 hour.
Drain Well
Cover and bake until lentils are tender but remain intact.
Mean-while, whisk oil and vinegar together in large bowl.
Drain lentils well; remove and discard garlic and bay leaf.
Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste.
This Mediterranean Lentil Salad can be served warm or at room temperature and is fantastic served with a handful of your favorite salad greens, arugula or kale.
Author: Soffia Wardy
Category: Side Dish, Legume
Cuisine: Mediterranean
Ingredients
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1 cup lentils, picked over and rinsed.
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Salt & Pepper.
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6 cups water.
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2 cups low-sodium chicken broth.
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5 garlic cloves, lightly crushed and peeled.
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1 bay leaf.
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5 tablespoons extra-virgin olive oil.
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3 tablespoons white wine vinegar.
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1/2 cup fresh mint leaves, chopped.
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1 large shallot, minced.
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1 ounce feta cheese, crumbled (1/4 cup).
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salad greens, arugula or kale (optional).
Instructions
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Place lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour.
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Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)
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Adjust the oven rack to the middle position and heat the oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½teaspoon salt in a medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes.
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Meanwhile, whisk oil and vinegar together in a large bowl. Drain lentils well; remove and discard garlic and bay leaf.
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Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste.
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Transfer to serving dish, sprinkle with feta, and serve alone, as a side dish, or with salad greens.
Notes
French green lentils, or Lentilles du Puy, are perfect for this recipe.
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