Monday, July 17, 2017

Lentil Salad with Red Beans and Chickpeas

Petite and tasty, French Puy lentils are a great ingredient for summer salads. They stay firm, they absorb dressings well, and they're good for you. If you've never tried them, do look for them. Don't be tempted to use common brown lentils. They'll mush up the salad.

This colorful concoction not only makes a great summer side dish, it's a perfect main vegan/vegetarian meal for a warm summer day. Feel free to tailor it to your own taste, and enjoy!

Cooking the Lentils:
1 cup dried French Puy lentils
2-3 garlic cloves, peeled and chopped
½ tsp. salt
1 bay leaf

Assembling the Salad:
1 15-oz. can chick peas
1 15-oz. can small red beans
1 small bunch of scallions, white parts chopped, green tops thinly sliced
2-3 small seedless cucumbers, peeled and chopped
1 3/4 oz. package fresh dill

Making the Dressing:
1/8 cup olive oil
2 Tbs. white balsamic vinegar
2 Tbs. dry white wine
1 tsp. lemon juice
1 tsp. Dijon mustard
1 large garlic clove, minced
Salt and pepper to taste

1. Place lentils, garlic, salt, and bay leaf in a 2-quart saucepan with 4 cups of water. Bring to a boil. Reduce heat and simmer, covered, until lentils are just tender, 15-20 minutes. Drain and run under cold water to cool, remove garlic and bay leaf, and drain again.

2. Drain and rinse red beans and chickpeas. Place in a large bowl with lentils. Stir in remaining ingredients, then fold in the dressing. Serve chilled or at room temperature.

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