French Lentil Salad
I don’t always like to cook. While I spend a good bit of time in the kitchen, there are days when I would love to be anywhere else. You know what I mean? Maybe the boss has been riding your ass. Maybe the kids won’t stop bickering. Maybe your significant other changed their relationship status. Maybe you just woke up grumpy. Well, yesterday I had one of those days.
Now on those days, do you ever think “What If?” What if I was my own boss? What if I had a nanny? What if Facebook was never invented? What if I actually got to sleep for 8 hours? Well, yesterday while deciding what to cook for dinner and listening to Taco’s “Puttin’ on the Ritz” I flashed back to my childhood in the 80’s (a frequent occurrence). And I thought “What if my mom had bought me a Members Only Jacket?”
They say that “When you put it on, something happens!” Since I never owned one of those iconic jackets, that something never happened. Had that something happened maybe I wouldn’t be sitting in my kitchen at 6:30pm trying to pull dinner together. Instead, I was left staring into an open pantry hoping for divine inspiration. I bet David Hasselhoff never had to make dinner. No, he just put on his black Members Only Jacket and drove off in his talking car to a fancy restaurant.
Maybe I am just bitter and twisted about the whole thing. My wife tells me I should let this go and move on with my life, but I really feel a great void when looking back on my childhood. But as I sat there pining to be a member in a club with the likes of Michael J. Fox, Corey Feldman, Chevy Chase, and Burt Reynolds, inspiration did strike. I came up with this carnilicious recipe using a handful of staples I had on hand. Funny how things seem to work themselves out in life?
So with an idea for a new dish, I was brought back to reality. I don’t need a stupid Members Only Jacket because I have a recipe for FRENCH LENTIL SALAD. I’ll start my own club where regardless of what you have on, things always happen. Meanwhile, enjoy this next dish while I make another therapy appointment. I, obviously, still have unresolved issues.
Ingredients
- 1 ½ Cups of Dried Green Lentils
- 4 ½ Cups of Vegetable Broth
- ½ Cup White Wine
- 1 Med Carrot (diced)
- ½ Med Onion (diced)
- 1 Large Rib of Celery (diced)
- 3 Garlic Cloves (diced)
- 1 Med Red Bell Pepper
- 28 Cherry Tomatoes (about a pint)
- 2 Cups Baby Arugula
- 1 Med Cucumber (chopped)
- 1 Med Eggplant (chopped & roasted)
- ½ Cup Olive Oil
- 1 Garlic Clove (minced)
- 1 Tsp. Dijon Mustard
- 3 Tbs. Red Wine Vinegar
- Juice from ½ a Lemon
- 2 Tbs. Fresh Flat Leaf Parsley (minced)
- 2 Tbs. Fresh Thyme (minced)
- Salt and Pepper to taste
Instructions
As a disclaimer, I would like to state that this dish is only French because I said so. Remember, I started my own club where I am in charge. Plus, it has Dijon mustard and French Lentil Salad sounds fancier than lentils with vegetables. As I digress, preheat your oven to 400 degrees. Peel and chop your eggplant, place it on a cookie sheet coated with cooking spray, and roast the eggplant for 15-20 minutes or until browned and soft.
While the eggplant roasts, place your onions, carrots, celery and about a ½ cup of vegetable broth in a stockpot over medium heat. Bring this mix to a boil, then reduce to a simmer and cook about 3-5 minutes or until the veggies are tender. Add in your garlic, lentils, remaining broth, and wine. Bring all of this to a boil, reduce to a simmer, cover with a lid and cook for about 30-40 minutes or until the lentils are tender. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Remove your roasted eggplant from the oven and let it cool. Then in a large mixing bowl, add your peppers, tomatoes, cucumbers, and cooled eggplant. In a separate bowl, whisk together the olive oil, garlic, mustard, vinegar, lemon juice, and herbs. Season to your taste with salt and pepper. Pour this vinaigrette over the vegetables and toss to combine. Place this mix in the frig until you are ready to complete dinner.
By now, your lentils should be done cooking. I like to serve this dish cold, so I place my cooked lentils on a cookie sheet and spread them out. This step allows them to cool much quicker. Once they are cool to the touch, add the lentils along with the arugula to the veggies in the mixing bowl. Toss to combine and place the salad back in the frig for about 30 minutes. This will chill everything nicely and allow the flavors of the vinaigrette to permeate the salad.
http://www.grassfedcarnivore.com/lentil-salad/
Dinner is complete
Serve the salad with toasted whole grain bread or hearty crackers. And what started out as “one of those days” can end on a high note. Because just like Phil Collins’ third solo album, “No Jacket Required” to make this dish. No stupid jackets ever required, just sign up for my new club. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Bob, thanks for ANOTHER GREAT recipe! I, too, am still bitter for want of a Members Only jacket!
I never owned a “Members Only” Jacket but I like the sound of this recipe!!! Thanks.