Lentils and Once Upon A Tart
April 13, 2007
I can't believe I've never posted a lentil salad recipe here. I have two in my arsenal, and one I just modified from that fantastic cookbook/pastry shop Once Upon A Tart. I also happen to have a Zjirushi rice cooker from Japan that makes excellent lentils in a hurry. If you don't have a rice cooker, you can always cook the lentils over the stove top, ration is 1:3 (lentils:water). Rules of rice cooking apply: bring to a rapid boil, reduce heat and simmer for about 45 min - 1 hour. No peeking!
You will need:
- 4 c cooked French Lentils (dark green)
- 1/2 small red onion finely diced
- 4 carrots, shredded on the cheese grater
For the dressing:
- 7 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp masala curry powder
- juice of 1 lemon or lime
- large handful of Italian Parsley, chopped
- 1 thumb sized piece of ginger, freshly grated
- salt to taste
Step One: Clean lentils (pick out rocks and rinse); cook in rice cooker or over the stovetop. Ration is 1:3, boil, reduce heat and simmer for 45 min - 1 hour or until lentils are soft but not mushy. Remove from heat and fluff with a fork.
Step Two: Place all ingredients for dressing in a bowl, minus the olive oil. While using a wire whisk, slowly drizzle in olive oil until fully incorporated. Toss in lentils, onion, and carrots.
Step Three: You can eat these warm, cold, whatever - they are fantastic. I ate them as a main course with a side of asparagus. Mmm. Soooo good.
