Featured Recipe
Lentil Salad with Veggies
By Kate
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Green lentils simmered gently with garlic. Tossed in oil, mustard, and balsamic vinegar. Roasted red peppers swapped for grilled eggplant. Cherry tomatoes stay; artichokes replaced with marinated mushrooms. Fresh herbs—chives, basil, celery leaves—scatter in. Onion and celery chopped fine. Cook lentils till soft, about 50 minutes. Mix, season. Serve chilled or room temp. A punch of flavor without gluten, nuts, eggs, dairy. A hardy vegetarian main or side. Add crunchy texture, a herbaceous kick.
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Prep:
25 min
Cook:
50 min
Total:
Serves:
4 servings
vegetarian
gluten-free
main dish
salad
healthy
Introduction
Lentils simmer with garlic. The garlic softens, turns sweet, then mashed into the mix. No roasted yellow peppers here. Instead, smoky grilled eggplant dices bring depth. Mushrooms give earthiness replacing artichokes. Cherry tomatoes sliced. Onions and celery diced fine. Chives, basil, celery leaves chopped fresh, burst of herbs throughout. The dressing tangy from balsamic and sharp mustard, mellowed with olive oil. Lentils soak it all in. Mix it then chill or serve at room temp, hearty and vegetal. Vegan, gluten free, no nuts or dairy. Good for mains, sides, or light meals. A rustic French touch.
Ingredients
About the ingredients
Lentils du Puy preferred for firmness and flavor, rinsed before cooking. Whole garlic bulb roasted in pot with lentils, then mashed, not discarded; imparts mellow garlic taste but not sharp. Grilled eggplant swaps yellow peppers—adds smokiness and heartiness. Mushrooms marinated in oil replace artichokes, keeping oil element but altering flavor profile to earthier. Fresh herbs essential—chives, basil, celery leaves—brighten and lift the dish. Oil, vinegar, mustard form simple vinaigrette dressing, balance acidity and fat. Season at end for control of saltiness.
Method
Technique Tips
Cut garlic bulb top off to expose cloves. Simmer lentils and whole garlic in water until lentils tender but not mushy, around 50 minutes. Drain excess liquid if needed. Press cloves from garlic bulb, mash into creamy purée. Whisk dressing ingredients: oil, vinegar, mustard. Combine lentils, garlic purée, and diced vegetables. Add herbs last, toss well. Adjust with salt and pepper after tasting. Chill to blend flavors or serve right away. Keeps well refrigerated. Serves four comfortably. Great alongside spicy pork or as a vegetarian meal alone.
Chef's Notes
- 💡 Use fresh greens make a difference. Chives, basil, celery leaves chopped finely. This adds a fresh layer of flavor. Don't skip. You want that burst. A good amount necessary.
- 💡 Control that salt. Season at the end. You want taste balance. Depending on garlic strength, adjust. Remember, lentils soak flavors. Salting prior alters outcome. Be careful.
- 💡 Cook lentils properly for soft texture. Too much heat makes mush. Too little? Hard bits spoil bite. Watch closely. Aiming for tender, but not breaking apart. Simmer helps achieve this.
- 💡 Chill before serving. Flavors blend well together. Ensure they intermingle nicely. About 30 minutes chill time is best. Cold enhances taste. Room temperature works too, but cool has edge.
- 💡 Perfect for meal prep. Store in fridge. Keeps well for several days. A hearty option for lunch or dinner. Grab it quickly. Great side dish for grilled meats. Versatile too.
Kitchen Wisdom
How long can I store the salad?
Store in fridge up to 5 days. Make sure it's in a sealed container. Can serve cold or room temp. Just stir before serving.
Can I add more veggies?
Yes, definitely. Zucchini, bell peppers, whatever you like. Just adjust cook times to keep everything tender. Play with flavors; it's versatile.
What's a good side dish pairing?
Try it beside grilled meats. Spicy pork tenderloin or chicken works well. Light flavors let salad shine. Perfect balance; complements nicely.
What if herbs aren't available?
Dried herbs can work too. But fresh is key for flavor. Maybe use Italian seasoning for a twist. Adjust amounts to taste.
