So with the countdown ringing in my ear, I tried this lentil salad provided by my childhood friend, Wendy N. It is funny how life intersects. I grew up with Wendy, we went our separate ways, and then 15 years later our worlds crossed again in the hospital as we had our second round of kids 1 day apart and that’s also when we realized that our husbands grew up together too. Small (although my gut is not) world.
If you like lentil soup, this is a great, summer temperature alternative. This recipe makes a lot so try cutting it in half and finding something else to do with the remaining red pepper and red onion. Of course you can adjust the various add-ins to the amount and flavor that you like.
1. 2 cups (or approximately 1 lb.) of French or Green Lentils (my store offered French Green or Green - I chose FG)
2. 1 small red onion, finely diced
3. ¼ C chopped parsley
4. 1 red pepper, finely diced (optional)
5. ½ C traditional French Vinaigrette dressing
Rinse lentils. Place in pot with enough water to cover (lentils will expand as they cook). Bring to a boil and simmer until lentils are cooked, adding water if necessary to keep lentils covered (approximately 20 minutes).
Drain lentils, place into a mixing bowl and allow to cool to room temperature. Add onion, parsley and red pepper.
Pour on the French Vinaigrette dressing. Stir and serve. Delicious at room temperature or cold. Can be made and ahead and stored in the refrigerator for up to 3 days.