Princely Lentil salad

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!

 

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Princely lentil salad
Servings
people
Ingredients
Servings
people
Ingredients
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.
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