Thursday, 13 June 2019
French Lentil Salad
With Summer here, I wanted a alternative to the normal potato salad. I played around with some ingredients and came up with a delicious healthy salad. As humble and inexpensive as they are, lentils are a true super food. They are loaded with protein, fiber, iron and much more goodness. Their flavor is super earthy so go well with strong flavors, I paired fresh squeezed lime juice and olive oil, however you could used a strong red wine vinaigrette if you would like. I added roasted baby red potatoes, cucumber and a handful of mint to add a little zip!
I usually buy up my lentils at Whole Foods or New Seasons bulk bins. Don't forget to pick over the lentils as I have found debris such as small rocks....you wouldn't want to bite into.
This salad makes great leftovers, just keep the avocado and the fresco queso separate, and add when you are ready to serve!
The ingredient amounts are a suggestion, if you really like radishes...add more!
French Lentil Salad
1 1/2 C. French Green Lentils (in bulk at Whole foods, New Seasons)
1 C. baby potatoes, cubed
1/2 medium cucumber, peeled, seeded and diced
8 radishes, thinly sliced
1/2 small red onion, cut into small dice
Big handful of rough chopped mint leaves
Big handful of parsley, rough chopped
salt and pepper
1/2 C. crumbled queso fresco
1 avocado sliced
Rince lentils, inspect for debris. Boil in 3 cups of water for 25 minutes, DO NOT over cook!! They should just be tender. Drain and spread on a baking sheet to cool.
Toss potatoes with oil and salt and roast in a 400 F degree oven until tender.
Combine lentils, potato, cucumber, radish, onion, mint and parsley, 2 tsp. salt and toss well.
Dress salad to taste with the lime juice and olive oil.
Refrigerate at this point for at least 2 hours to marinate or up to 2 days. Bring to room temperature before serving. Taste and add pepper or salt.
Garnish with queso fresco and avocado. Enjoy!
This photo taken on Lake Washington, note Mt. Rainier in the background!