Locally Grown, Readers’ Choice: Lentil Salad
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- August
- 24
Ann Shaw of Croton-on-Hudson says “My friend Linda has been making a version of this lentil salad for years. I’ve changed her recipe to take advantage of the herbs and vegetables from my garden and the farmers’ market.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
1 cup dried lentils (picked and washed)
1 medium onion, peeled
2 carrots (one peeled and cut in half, the other cut into 1 inch matchstick pieces)
2 cloves of garlic, (one peeled and whole, one minced    finely)
1 shallot (finely minced)
1/4 cup chopped fresh dill (cilantro works well too – or parsley for that matter)
1 lemon (juice and zest or to taste)
1/4 cup of fruity, full flavored olive oil
Salt and pepper to taste
3 scallions thinly sliced (about 1/2 cup)
Bring 4 cups of water to a boil in a 2 quart heavy saucepan with lentils, whole onion and whole carrot, then reduce heat and simmer (uncovered) until lentils are just tender.
Drain and toss with all of the remaining ingredients except dill.
Refrigerate until it is no longer warm, then add dill and adjust seasonings.
This is best at room temperature, but it is good cold too.
Serves 4 – 6
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This entry was posted
on Sunday, August 24th, 2008 at 5:37 pm by Liz Johnson.
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(4.62 out of 5)
