See Also: Beans · Cooking Club · Grains · Side Dishes
Lentil Salad with Cauliflower
From Dorothy McNett's recipes at www.dorothymcnett.com. A tasty salad using lentils and served with raw cauliflower pieces for added crunch.
1 cup pink or green lentils
1 -2 diced carrots
1 diced onion
2 - 4 large cloves garlic, finely chopped
1 bay leaf
1/2 teaspoon dried thyme
water
2 tablespoons extra-virgin olive oil
zest of 1 lemon
2 tablespoons lemon juice
1 stalk diced celery
1/4 cup chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoons freshly ground white pepper
cauliflower pieces
leafy lettuce
Combine lentils, carrots, onion, garlic, bay leaf, and thyme in heavy bottomed saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, reduce heat and simmer, uncovered, until lentils are tender but not mushy, about 15- 20 minutes. Drain (reserve the broth to drink as a hot snack, or use in a soup, etc.) and remove the bay leaf. Add the oil, lemon juice and zest, celery, parsley, salt and pepper, tossing to mix well. Arrange lettuce leaves on your plates, and serve the lentils with small pieces of fresh cauliflower along the side.
Recipe created 1995-04-18.
