This recipe comes from the book "Modern Vegetarian Kitchen" by chef Peter Berley. I made it for the first time last week and thought it was sooooo yummy! It's quite an easy recipe too.
6-8 dry-pack sun-dried tomatoes
1 cup green lentils, sorted and rinsed
Coarse sea salt
1/3 cup extra-virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 celery rib, finely diced
1 garlic clove, minced
freshly squeezed juice of 1 lemon or 3-4 tablespoons red wine vinegar
freshly milled black pepper
chopped fresh parsley or cilantro for garnish
1. In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
2. In a medium saucepan, bring 2 quarts water to a boil. Add the lentils and boil, uncovered for 15 minutes. Add 1/2 teaspoon salt and continue to boil for 10-15 minuts, until the lentils are tender but still hold their shape. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
3. In a heavy skillet over medium heat, warm the remaining oil. Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the vegetables into the lentils.
4. Drain the tomatoes, slice them into quarters, and add them to the lentil mixture.
5. Season the salad with lemon juice or vinegar, add salt and pepper to taste, and garnish with chopped parley. Serve.
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