Sunday, September 20, 2009

Lentil Salad

This recipe has become my favorite "make it one day-have it all week" kinds of meals. Its perfect because its cold. So it can just be thrown into a tupperware and eaten whenever. It is also dairy free, perfect for SM! Thanks for the recipe mom!
From Christopher Idone's GLORIOUS AMERICAN FOOD (1985)

2 cups lentils
1 onion, studded with 3 whole cloves
3 cloves garlic
2 teaspoons salt
2 sweet yellow bell peppers-cored, seeded, deveined, and diced
2 sweet red bell peppers-cored, seeded, deveined, and diced
1 cup Vinaigrette*
Salt and freshly milled black pepper

Wash the lentils thoroughly and drain.
In a large pot, bring 2 quarts of water to a boil.
Add the lentils, onion, garlic, and salt.
Simmer for 30 minutes, or until the lentils are tender.
Drain, discarding the onion and garlic, Set aside.
Just before serving, toss the lentils with the peppers and vinaigrette; check for seasonings.
Serve at room temperature.

Serves 8 to 10

1/3 cup red wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup safflower oil
1/3 cup olive oil
Salt and freshly milled black pepper to taste

In a small bowl, whisk together the vinegar and mstard.
Gradually whisk in the oils.
Season with the salt and pepper.
Makes 1 cup.

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