Lentils: as cheap and easy as it gets, but always the supporting actor...until now. Never have I seen lentils take centre stage as I have in the last few years. Perhaps the focus on reducing meat consumption and the rise in vegetarian and vegan diets play parts in this trend. I haven't been as successful as others in making lentils interesting, but this lentil salad seems to bring all the right flavours together. Once the lentils are cooked, the salad takes only minutes to prepare and assemble. I typically double or triple the volume of lentils I cook so I can add them to other dishes throughout the week.
Loosely inspired by: http://blog.meaningfuleats.com
- 1/2 cup dry french lentils
- 3 cups various lettuce leaves
- 1 avocado, sliced
- 1/2 cup crumbled feta
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup toasted pumpkin seeds
- balsamic vinegar
- olive oil
- salt and pepper
Fill a large pot with 1 1/2 cups of water and the french lentils. Cover pot and soak for one hour. Bring to a boil and then reduce heat to simmer for 30 minutes. Drain and set aside to cool.
I opted to prepare each serving individually and arranged the lettuce on individual plates, followed by the lentils, pumpkin seeds, tomatoes and avocado slices. Drizzle a little olive oil and balsamic vinegar over the salad and season with salt and pepper.