via Waltham Fields Community Farm blog (the other blog I write for):
I am a girl on the go. Between grad school, part-time jobs, and the return of gardening season, only so much of my day can be dedicated to the many, ever-changing culinary adventures I dream up. So when it comes to actually getting in the kitchen and cooking, I often try to develop healthful recipes yielding meals that can be eaten now, later, or several days or weeks from their initial preparation.
French Lentil Salad
Makes about 4 servings
- 1 cup uncooked French lentils (can substitute black lentils, pictured above)
- 2 cups water
- 1/3 cup raisins, chopped
- 1/2 cup walnuts, toasted and chopped
- 6 scallions or 1 small spring onion, finely chopped
- 2 tbsp olive oil
- juice of 1 lemon (about 1/4 cup)
- 1/2 cup feta cheese, crumbled
- 1/4 cup mint, finely chopped
- salt and pepper to taste
To toast the walnuts: Preheat the oven to 450 degrees F; toast walnuts until fragrant, about 10 minutes (they should not brown much or at all).
In a small pot, combine the lentils and water and bring to a boil; reduce the heat and simmer the lentils until tender (not mushy!), or for about 20-25 minutes. Add the raisins and let simmer another minute or two. If there is excess water remaining in the pot, drain the lentils in a fine mesh sieve.
In a bowl, combine the lentil-raisin mixture with the walnuts, scallion or onion, olive oil, and lemon juice and gently toss; add the feta and mint just prior to serving, toss, and season with salt and pepper. Serve warm, at room temperature, or chilled.
Recipe adapted from Didi Emmons’ Entertaining for a Veggie Planet.