{"id":2405,"date":"2021-06-25T11:55:45","date_gmt":"2021-06-25T15:55:45","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2405"},"modified":"2021-06-25T11:55:45","modified_gmt":"2021-06-25T15:55:45","slug":"french-lentil-salad-easy-to-make-nutritious-tasty-cold-and-at-room-temperature-what-more-could-we-ask","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2405","title":{"rendered":"French Lentil Salad – Easy To Make, Nutritious, Tasty Cold And At Room Temperature – What More Could We Ask?"},"content":{"rendered":"
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French lentil salad<\/span>
Earthenware bowl by Michael Connelly<\/a><\/span><\/figcaption><\/figure>\n

Lentils are one of the most important pantry provisions in my kitchen. Because they cook quickly, I can take a cup or two of dry lentils<\/a> and have a meal ready in an hour. I might curry them, saut\u00e9 with veggies, use them to make soup, cook with rice or simmer 20 minutes and then dress them to make a salad. Lentil salad is a hot weather favorite because you cook once and eat several times, avoiding the repeated heat of the stove. It is also perfect picnic and lunchbox food as it can sit out awhile and tastes good cold or at room temperature.<\/span><\/p>\n

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French lentil salad<\/span>
Earthenware bowl by Michael Connelly<\/a><\/span><\/figcaption><\/figure>\n

Lentil salads are extremely variable depending on how you season or dress them and what vegetables, fruits, seeds, nuts or cheese you add. My favorite lentils for a salad are the black beluga or the du Puy<\/a> (from the Puy region of France) because they hold their shape when tossed but plain old brown or green lentils will work, too. (Save the red for soups or curries as they turn completely soft when cooked). They must be cooked sufficiently (to get rid of lectins, a kind of protein lost with cooking that isn\u2019t good for you) but not so much that they get mushy. The salad here is based on a recently published recipe<\/a> by Steve Sando, the Rancho Gordo bean guru, which I enhanced to suit my tastes. (His website has lots of great bean recipes). I change it up each time I make it depending on what vinegars, herbs or additions I have on hand. This week I used parsley, jalape\u00f1o, rehydrated sun-dried tomatoes, radishes and feta, because that is what I had on hand. After we\u2019ve eaten it a few days running for lunch or dinner, I put the remaining lentils on toast with arugula and mashed avocado for breakfast or lunch. As with most bean dishes, I always make more than I need in order to have leftovers.<\/span><\/p>\n

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French lentil Salad<\/span>
Earthenware Bowl by Michael Connelly<\/a><\/span><\/figcaption><\/figure>\n

FRENCH LENTIL SALAD<\/span><\/p>\n