Recipe Thursday- Spring and Summer Lentil Salad

This morning we were scheduled to go to my midwifery study group but Tractor Boy woke up with a low grade fever, a cough, and lots of congestion. Acting on the assumption that no one really wants us to give this version of the plague to them and their children, we're staying home this morning. The study group consists of five students and the midwife heading up the group. Three of us also bring our children for a total of 5 (soon to be 6) kids. We meet in the morning, spend a couple of hours going over the study subject for that week, and then share a potluck lunch. In this particular group we have a corn allergy, a yeast allergy (to brewers and bakers yeast), a severe dairy allergy, and three people with gluten intolerance. I have the corn and yeast allergies  so I'm well accustomed to leaving those out, but dairy and gluten are well represented in our daily diet. It can sometimes be a challenge to meet all those requirements, especially as two of the members, while not strictly vegetarian, prefer not to eat meat most of the time. This lentil salad was to be our offering for today.

I give amounts in this but realistically I don't actually measure most things unless I'm baking. These are meant to be a middle ground and it is fully expected that you will want to adjust according to your taste preferences. This probably serves 6-8 as a side dish. Could be bulked up to be a main dish by adding a grain of your choice. This is a recipe that is far better prepared at least a couple of hours in advance to the let the flavors marry.




Spring and Summer Lentil Salad

2 C French green lentils, picked over and rinsed.

Cover with water to 3-4" above the level of the lentils. Simmer for 20-25 min or until just tender.

While the lentils are cooking prepare:

1 small onion or 1/2-3/4 large onion, diced (as these aren't cooked, mild spring or sweet onions are
best)

2 carrots, diced or coarsely shredded

2 ribs celery, diced (optional)

2-3 cups of assorted in-season veggies, chopped or diced to bite size. For spring, I've found that peas
(snap or shelled), radishes, salad turnips, beets (steamed or roasted), and greens (cooked or uncooked,
but especially spinach and arugula) work well. In the summer, fresh tomatoes, sweet peppers, green
beans, zucchini, and cucumbers are all good.

Drain lentils when cooked, pour into a large serving bowl, and set aside to let cool a bit

While the lentils sit, prepare the dressing:

I use what is a fairly standard vinaigrette for this, so I make a big batch (about double what I have written here), dress this salad to taste and save the rest for green salads.

¼ C lemon juice
½ C vinegar- red wine or a mix of red wine and balsamic work very well
1-2 Tbs course grain mustard
2-3 cloves garlic, pressed or minced
Pinch of sugar or honey
½ - 1 C olive oil- we prefer our dressings on the tart side but others may not
Salt and ground pepper to taste

Pour the dressing over the lentils. Add veggies.

Cover with plastic wrap and let sit for a couple of hours.

Check to see if it needs additional dressing.

At this time add in:

Fresh herbs to taste- In the spring I usually use oregano or thyme and in moderate quantities. In the
Summer I use basil, Italian parsley, and mint and in much larger quantities. Dill would also be good.

Best served at room temperature.

Optional serving suggestion - feta or goat cheese for crumbling over the top

Enjoy!

Edited to clarify some points in the recipe.