I chose Lentil Salad from Mark's Blog Bitten. He seems to love a particular lentil salad he had in Paris and was trying to re-create it here. It is more of a method than a recipe, as you can add or omit whatever you have or don't have on hand. And might I just tell you it was scrumptious! I have never made a salad with my lentils, only the old stand-by, Lentil Soup. Well since spring is here and summer is right around the corner, I will be eating quite a few lentil salads after trying this one. Oh yes, I did eat the entire plate full, as Michael is out of town for the week. Anyway, I am going off the beaten path here.
I have three differnt types of lentils (Michael is not such a fan), black, green and red. So I chose the green to use for this as suggested.
My little bits of this and that. An almost empty dijon mustard, a few sorry little garlic cloves, an almost wilted green onion, a feww slices of a red onion, a half of a tomato, and my green lentils. Only the bacon is newly opened.
So firstly add a little splash of olive oil to your sauce pan and add your chopped bacon. Saute until crisp tender.
Nextly, add some shredded carrot, garlic, onions, and diced tomato bits. Saute until vegetables begin to wilt and become tender.
Finally add your lentils and cover with water.
Simmer until lentils are tender adding as little water as possible if needed. You want the water to cook off by the end.
I will definately be experimenting with lentils this summer.
PS - The chicken breast was a leftover in the fridge from a three pack that I had two of the night before Michael left. So, I think I did good! (If I do say so myself)
PSS - I almost forgot to mention. See the Feta cheese? I was so excited to try my first lentil salad that I forgot to put some in at the end. Fear not though, as I had a cup of the salad left and can you guess what's for lunch? Yes, Lentil Salad with Feta!
Michael and Carla