Eli Cooks

French Lentils
September 1, 2008, 9:33 pm
Filed under: Salad | Tags: , ,

lentil salad

These lentils are one of my standbys.  They’re good cold in the summer, hot in the winter or room temperature any time.  I usually make a big batch of these along with something else for dinner, then eat the leftovers for lunch for the rest of the week.  They go wonderfully with a salad for a light summer dinner or as a side dish for a heavier winter dinner.  In short, they’re great no matter how you eat them.  And when they’re cheap and easy on top of that…

garlic and parsley

French Lentils
Adapted from James Peterson’s Vegetables
These lentils are incredibly versatile.  They’re good hot or cold (but I like them best just a bit warmer than room temperature.) They make a light meal on their own, a main course for a vegetarian meal or a side dish for meat or fish.

2 Tbsp olive oil
1 head garlic, minced
1 lb lentils
3 1/2 cups cold water
2 bay leaves
salt and pepper
1/4 cup chopped parsley
3 Tbsp balsamic vinegar
3 Tbsp olive oil

Heat the olive oil in a medium pot and saute the garlic for a few minutes.  Add the lentils, water, bay leaves and some salt.  Bring to a boil, then reduce heat and simmer for about 30 minutes, until the lentils are tender.  The water should be gone about the same time the lentils are done.  You might need to either add more water or drain out a bit at the end.

Once the lentils are cooked, mix in the parsley, balsamic and olive oil with a bit more salt and pepper.  Be sure to mix these in while the lentils are still very hot, so they’ll soak up the flavors better.


1 Comment so far
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I love lentils. I seem to go back in time.

Comment by palmariello

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