With the upcoming Independence Day holiday, I decided to share a recipe that would be perfect for those potlucks and picnics that many of you will be attending over the next week. Here in Minnesota, we have ideal summer weather forecast through the 4th of July, with temperatures in the low 80’s, light winds, and best of all, a lovely lack of humidity. It’s about time! I hope wherever you are, it’s just as nice.
Traveling or not, I wish you a safe holiday week. May you all enjoy beautiful fireworks, total relaxation, and fun-filled time with loved ones.
French Lentil Salad
This recipe works great as a side dish, but contains the protein pack of a full meal should you chose to make it one. The addition of some browned tofu or veggie sausage would make it feel even more complete, especially with a little crusty bread. And it’s great both chilled or at room temperature.
2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 cup French green lentils, rinsed
Coarse salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon red pepper flakes (make it a heaping one if you want a little extra heat)
1/2 cup toasted almonds, roughly chopped
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint
In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes.
Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining tablespoon of oil, lemon juice, and pepper flakes. Season with salt. Add lentil mixture, almonds, cabbage, and herbs and toss to combine.
Refrigerate lentil salad in an airtight container up to 3 days. Makes about 4 entrée size servings or 6-8 side dish servings.