Then, and then, the skies start booming and cracking with thunder and lightening. At this point, I'm soaked to the bone and we're heading back to the car. Let's just say I was happy it was August to be doing this and not October where I would be shivering. Ah well, at least we got out for a while.
After getting home and drying off I looked forward to cooking something warm.
Enter the lentil salad. This is less of a recipe and more of technique. I make this fairly regularly and swap in other veggies. Lentils are a great and almost complete source of protein (Joel assures me) which makes this a good dish to bring for lunch or serve warm over a green salad for a light dinner.
Ok enough yakking and more cooking. The starting line-up.
Some pretty basic stuff - some veggies and lentils. I forgot to snap a pic of the items needed for the vinaigrette but they are just basic pantry items.
First up, cook the lentils (read: dump into some water, simmer and cover until tender) for about 40 minutes.
At the same time, dice up the veggies and saute.
They look so yummy! I sprinkle whatever spices I have handy and sound good to me that day. I believe for these I added salt, pepper and lemon pepper. It was a wonderful combo.
Whip up the vinaigrette and dump over veggies and lentils.
Summer Lentil Salad
2 cups lentils - rinsed
1 onion diced
1 large carrot diced
1 small zucchini diced
1 small yellow squash diced
Nonstick cooking spray
salt and pepper
1 tablespoon dijon mustard
1/4 cup lemon juice
1/4 cup vinegar (I used red wine vinegar but cider vinegar would be delicious too)
2 tablespoons extra virgin olive oil
salt and pepper
Start by thoroughly rinsing the lentils you would be surprised what random debris can be in a bag of lentils. Once rinsed put in a pot with a couple of inches of water covering the lentils. I am sure there is a more precise ratio but this way works just fine. Put top on pot and let simmer for 30-40 minutes or until softened. Drain any excess water.
While the lentils cook dice the vegetables. Heat skillet to medium-low heat and spray with nonstick cooking spray. Saute onions and carrots until onions are almost translucent and carrots have started soften about 5-7 minutes. Be sure to season the saute with salt and pepper. Also, I add an "italian seasoning" mix I always have on hand but really any sort of seasoning you're in the mood for will work - how about lemon pepper seasoning? Add zucchini and squash for an additional 10 minutes.
Add mustard, lemon, and vinegar to a small bowl. Slowly add olive oil while whisking to combine. Salt and pepper to taste.
Toss warm lentils and warmed vegetables together with vinaigrette. Serve warm over a bed of salad greens.