Cold Lentil Summer Salad!

After a very hot NYC Memorial Day weekend which included playing in a backgammon tournament (I lost), getting a sunburn (my first of the season), and a few boozy brunches (duh), all I wanted for dinner on Monday night was a light and healthy summer meal. On a day where you don't really want to be slaving away in the kitchen, this lentil salad is easy to prepare and a great base recipe to experiment with all summer long. Enjoy!

Cold Lentil Summer Salad
1 bag of brown lentils (you can use the French lentils if you're fancy)
3-4 medium tomatoes
1 shallot
1 small yellow onion
1 can black olives
1 bunch cilantro
1 package of feta cheese

Summer Vinaigrette
Rice wine vinegar
Juice of one lemon
Minced garlic (1-2 cloves)
Cracked black pepper and sea salt
1 tablespoon of Sambal or Tabasco hot sauce
Dash of olive oil
2 tablespoons whole grain mustard (Maille is the best)

1) Sort the lentils (watch out for rocks) and cover with water in a large pot. Boil until soft (but not too soft - we're not making soup here). If you want even more flavor, cook these in a veggie or chicken stock.

2) While the lentils cook, put together all the ingredients for the vinaigrette (season to taste) and set aside.

3) Dice the tomatoes, shallots, onion, black olives, and cilantro and mix together with the vinaigrette. While the lentils cook, the onions and tomatoes will take on the flavors of this yummy sauce.

4) Relax, blast the AC, read the Post.

The more FETA, the BETTA'

5) Once the little lentils are done, mix them into the veggies, crumble Feta cheese on top, & stick it all into the fridge to cool.

Enjoy with a nicely sliced hard boiled egg and a red wine spritzer (don't hate).

1 comment:

Melissa said...

Making in tonight, little Mama. Can't wait! Need to research what a shallot is, exactly...