It's been snowing cats and dogs for us this winter. I've had enough of this lousy weather already and we are only 1 month into official winter (official winter in Northern hemisphere started on Dec 21st, 2010), so this is going to be one loooooooong winter. To top that of, this is our first snow season in our new home and the shoveling all that snow seemed to be fun the first couple of times, but now I've thoughts of moving back to our old apartment complex where the management took care of cleaning up everything. Well, since that's not going to happen, I'm thinking of starting to exercise a little, so I'm physically fit to do it myself and not start hyperventilating after 5 minutes of pushing snow. My 3 year old says, "this is hard work Amma", after messing with the snow for few minutes. I'm not looking forward to anymore blizzards and winter storm advisories.
Coming to the Lentil Salad: Salads are not something that I make that often. I like to eat salads from a bag for lunch or dinner, but I rarely ‘make’ salads at home. Being a typical south Indian, I think all the dishes have to be eaten with rice, which explains why I don’t make ‘salads’.
But when I saw the recipe for this Lentil salad in Vegetarian Times magazine, I know it was going to taste great and was waiting for the occasion to make it. I made this for Sunday Lunch for a few friends and I really enjoyed it (even for lunch the next day).
Recipe adapted from Vegetarian Times magazine:
French/ Puy Lentils – 2 cups, sorted, rinsed and drained
Leeks – 2 medium, thinly sliced
Fresh Mint – 3tbsp, finely chopped
Parsley – 3tbsp, finely chopped
Pistachios – ¼ cup, roasted and coarsely chopped
Red Grapes – 1½ cups, cut in half
Feta cheese – ¼ cup, crumbled (optional)
Salt & Pepper – to taste
- Soak the lentils for 8 hours. Add 4-5 cups of water to lentils and bring to a boil; lower the heat and simmer for 30 minutes or until tender. Keep aside.
- Heat 2tbsp olive oil in a sauté pan, add the chopped leeks and cook on medium flame until the leeks are tender, about 15-20 minutes.
- Add the leeks to cooked lentils along with pistachios, chopped herbs and grapes. Season with salt and pepper.
- Serve warm or at room temperature. Tastes great cold too.
To save time, you can cook the lentils the night before you want to make the salad and mix in the warm leeks and other ingredients just before serving.
Sending this Yummy Lentil salad over to Simona @ Briciole, who is this month's host for My Legume Love Affair (MLLA) event started by Susan of The Well Seasoned Cook.
Also Sending this Salad over to Prathibha @ Chef & her Kitchen's "Only Salads" blog event which was started by talented Pari @ Foodelicious. Thanks Prathibha for telling me about the event.