Sorry, but no weekender today. Instead, a yummy recipe that I’ve been munching on all week.
Cold Lentil Salad
-1 lb brown or green lentils, rinsed
– 1 tsp salt
-1 tsp ground black pepper
-1 bay leaf
-1/4 large onion
-1 clove garlic
– 1 cup chopped celery
– 1/2 cup chopped fresh parsley
-4 Tbs sesame oil
– 2 Tbs red wine vinegar
-1 Tbs lemon juice
Cook the Lentils:
Rinse the lentils and place them in a pot with the salt, pepper, bay leaf, a quarter of a large onion, and the clove of garlic. Cover with about two to three inches of water. Bring to a rolling boil on high heat, once you’ve reached the rolling boil, turn the heat to low and simmer for 30 minutes or until the lentils are tender. Drain any remaining water and discard the onion, bay leaf, and garlic clove.
Chop the celery and parsley and set aside. In a small bowl, combine the sesame oil, red wine vinegar, and lemon juice and whisk them together. After the lentils have cooked, you can combine the lentils, celery and parsley mixture, and oil mixture in a large bowl.
Sure, this doesn’t look too sexy. But it tastes great. Serve cold and you’ve got lunch for the next week.