burnt toast

Tag: lentils

Smoky Lentil Salad

smoky lentil salad

So remember when I said I’d found the recipe for the most amazing lentil salad, daring, even, to name it “the best”? I lied. I found its incredibly attractive and rather enticing cousin. I’ve never been competitive – because I think it’s a waste of time – and I also believe in equality, especially when it comes to lentil salad. I love these two recipes of mine equally, but because this one is newer, I feel like I have the right to play with it a little more often than the old one, so we get the chance to familiarise ourselves with one another, solidifying and deepening our friendship. Because ladies and sirs, this is one seductive salad. Packed with a delicious medley of roasted zucchini, feta and smoky paprika, this little number is sure to satisfy. Best packed lunch ever. Amen.

 

 Smoky Lentil Salad with Feta and Roasted Zucchini

Serves 2 incredibly hungry people, 3 medium hungry ones, or 4 as part of a meal.

 

1 cup Puy lentils

1 bay leaf

2 firm skinny zucchinis, on the medium side, sliced into 1cm rounds

2 carrots, finely diced

1 onion, finely chopped

1 tsp smoked paprika

 

Dressing

5 Tbsp olive oil

3 Tbsp dark balsamic vinegar

2 Tbsp soy sauce

1 ½ Dijon mustard

2 tsp vegetable stock granules

1 garlic clove, crushed

chilli flakes

 

150g Danish feta, crumbled

 

Throw your lentils in a saucepan and cover with 2 cups of water. Stick in the bay leaf while you’re at it. Let the lentils soak for an hour or so, then bring to the boil and simmer gently until cooked. You may or may not have to top up with water in the meantime, just make sure they never go dry.

Preheat the oven to 200°C and line two baking trays with paper. Spread the zucchini over them, drizzle with a little bit of olive oil and sprinkle over some sea salt. Bake in the oven until soft and about 2/3 of their original size. Remove from the oven and cool.

In a large fry pan, heat a few splashes of olive oil and add the carrots and onion. Stir over a low flame until soft, then add the paprika. How good does it smell?! Alright, remove that from the heat and have a look at how you’re lentils are going.

Once they’re soft, pour them into a fine-meshed sieve to get rid of any excess water, shake them a bit, and then transfer them to the large fry pan of delicious smoky goodness. Add the dressing ingredients and give it all a good stir. Let the lentils sit for about 15 minutes for all the flavours to unfold. After that, all you have to do is add the zucchini and feta. Have a taste now. Taste incredible? I know.

The Lentil of Salad

the best lentil salad

Lentil salad, chicken. You heard me. Lentils. Hippie heaven on a plate. No, I am being serious. This is the stuff. Rip out that prejudice you have sticking up on the wall of your brain of how unenjoyable lentil salad is. Because baby, it isn’t.  I went to a whole lot of trouble to make it into something beautiful and delicious, just to put a smile on your face. I know, I’m such a good person.

I want you to know why I love this salad, and why you should to. First of all, there is no celery in it. Celery is such a spoilsport. Secondly, no raw vegetables. They make salads like this one taste more healthy than delicious. And I would choose tasty over healthy any day. The sesame oil, the feta and the fresh coriander leaves are what make this lovely rock in my opinion. And even though I’m not usually a big fan, a confettied scatter of the ever so popular beetroot makes this salad enter a dimension of its own. Funny, Australians are the largest consumers of beetroot. I never would have guessed. It’s not like we’re big on beet salad or anything. Health Conscious? God no. You know what it is? Burgers. Burgers with a slice of pickled beetroot. At least we get a point for aesthetics. So yes. Sweet, salty and sour deliciousness.

And while you’re at it, you should go buy this cookbook called The Modern Vegetarian: Food Adventures for the Contemporary Palate by Maria Elia. It’s the initial source of inspiration for this recipe. Also, this is a vegetarian cookbook where literally every single recipe makes you want to get cooking immediately. Get it.

The Best Lentil Salad

Serves 2 really hungry people, 3 medium hungry people or 4 as part of a meal. Your pick.

1 cup brown lentils

2 Tsp olive oil

2 carrots, finely diced

1 onion, finely chopped

2 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp white balsamic vinegar

2 Tbsp soy sauce

1 ½ Tbsp Dijon mustard

2 tsp vegetable stock powder

1 garlic clove, crushed

freshly ground black pepper

½ cup (4-5 beets) canned baby beetroot, finely diced

1 bunch coriander, finely chopped

100g Danish feta or goat’s cheese, crumbled

You may have your own way of cooking brown lentils, so do it your way if you want – this here is how I do it: Pour the lentils in a medium saucepan and cover with about 5 cm of water. Let them sit for about half an hour until they have soaked up some of the water, then put over a low flame. You may have to top up with more water along the way, but see how it goes. Simmer lentils till soft but not squishy. We need them to hold their shape. Drain them and keep to one side.

Now while the lentils are cooking, add the chopped carrots, onion and olive oil to a frypan and cook, covered, until soft. Turn off the heat. Add the sesame oil, vinegar, soy sauce, mustard, stock powder, garlic and pepper. I do this in the same pan to save on dirty dishes. Now add the lentils and give it a good stir. Cover, and let them absorb all those delicious flavours, for about 15 minutes. Once the salad has cooled down, you can add the beetroot, coriander and feta.

Yum.

%d bloggers like this: