Recently revealed was this tidbit:   the lunch menu of the perfect preschool newly attended by little Prince George featured lentils, more precisely Puy lentils from France.  And with just that sentence the not- usually-so-noteworthy little pulse (yes, that is the word for an edible seed) was granted its fifteen minutes of fame.   There was quite an uptick in interest and demand among restaurants and shops in Britain.  The legume industry expressed hopes this interest might be widespread and perhaps even permanent.

Maybe so!  At least that would be deserved and appropriate, because the lentil is a marvel of a thing.  High in fiber, protein and vitamins and low in fat and calories, and on top of that, they are affordable AND they are quick and easy to cook.  Unlike their bean cousin, there is no soaking overnight and waiting and deciding a sodium laced can is almost as good.

Here is a simple, tasty, and versatile lentil salad recipe.  This was made with humble ordinary lentils but the green Puy lentils are delicious and would elevate this to something worthy of a little prince or princes.

This was my garden produce–  this is a versatile recipe and throw in whatever colorful or tasty bites you have!

Print Recipe

Princely lentil salad

Servings

people

Ingredients

• 8 oz. lentils rinsed
• 3 garlic cloves minced
• 2 bay leaves
• 1 tsp. dried basil or 1 tbsp. fresh, minced
• 1 tsp. dried oregano or 1 tbsp. fresh, minced
• 1 red or yellow bell pepper diced
• 1 green bell pepper diced
• 1 cup tomato diced
• 1 cup carrot diced
• 1/2 cup red onion minced
• 1/2 cup parsely minced
• 1/2 cup kalamata olives chopped
• 1 tbsp. capers
• 1/2 cup feta cheese crumbled
• 1/2 cup red wine vinegar
• 1 tbsp. balsamic vinegr
• 3 tbsp. olive oil
• salt and pepper to taste

Servings people Ingredients 8 oz. lentils rinsed 3 garlic cloves minced 2 bay leaves 1 tsp. dried basil or 1 tbsp. fresh, minced 1 tsp. dried oregano or 1 tbsp. fresh, minced 1 red or yellow bell pepper diced 1 green bell pepper diced 1 cup tomato diced 1 cup carrot diced 1/2 cup red onion minced 1/2 cup parsely minced 1/2 cup kalamata olives chopped 1 tbsp. capers 1/2 cup feta cheese crumbled 1/2 cup red wine vinegar 1 tbsp. balsamic vinegr 3 tbsp. olive oil salt and pepper to taste

Instructions

1. Place lentils, garlic and bay leaves in saucepan and cover with water.  Bring to boil.  Lower heat, cover and simmer until tender, approximately 20 minutes.  Do not overcook! Drain, discard bay leaf and transfer to a bowl to cool.
2. Add peppers, carrots, tomato, parsley, onion, feta, olives, capers, and spices.  Combine gently.
3. Whisk together vinegar, oil, salt and pepper and pour over lentil mixture.  Toss and chill before serving.  This keeps well for a few days.