Later On

A blog written for those whose interests more or less match mine.

Not Deborah Madison’s Lentil Salad

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This started off as a Deborah Madison recipe, but I made so many deviations from it that it makes sense just to post my version, which (though I say it myself) is wonderfully tasty. (Here’s the original, in case you’re interested.)

Not Deborah Madison’s lentil salad
Total time: 40 minutes    Servings: 6

Original Note:

From The Greens Cookbook. Puy lentils are at Whole Foods markets, Nicole’s Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer’s Market. Brown lentils are at Trader Joe’s. Make a day ahead; the flavors improve overnight.

Lemon vinaigrette
4 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon paprika
1/2 tsp cayenne pepper
1 large clove garlic, minced
1/4 teaspoon sea salt
6 tablespoons olive oil , or more to taste

In a small bowl, combine the lemon juice and zest, the paprika, cayenne, garlic and salt. Whisk in the olive oil. The dressing should be tart. Taste and adjust seasoning, oil and lemon juice.

1 lb small Black Beluga Lentils (I couldn’t find Puy lentils, aka French Green Lentils), rinsed
1 medium carrot, peeled and diced into 1/8 inch cubes
1/2 small onion, finely diced
1 bay leaf
4 large cloves garlic, finely chopped
1/2 teaspoon salt

In a medium saucepan combine the lentils, carrot, onion, bay leaf, garlic and salt. Add enough water to cover and simmer until tender, 20 to 25 minutes.

1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 large or 2 small jalapeños, chopped (not seeded)
1 bunch Italian parsley, chopped
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 tablespoon dried thyme
8 ounces feta cheese, crumbled
4 ounces grated cheddar cheese
Freshly ground pepper

While the lentils are cooking, mix the above ingredients in a large bowl. (You will add the lentils, so make sure there’s room.)

Drain the cooked lentils and fold the vinaigrette into the warm lentils.

Add the lentils to the bowl and stir to mix thoroughly.

Taste and adjust the seasoning, adding pepper and red wine vinegar to taste.

Written by Leisureguy

17 September 2008 at 12:38 pm

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