Vegan Day: Marinated Lentil Salad

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* Exported from MasterCook *

 

Marinated Lentil Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 87

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra-virgin olive oil

1 cup chopped onion

1/2 cup chopped carrots

2 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned broth

2 cups water

1 cup lentils

picked over and rinsed

2 parsley sprigs

1/4 teaspoon dried thyme leaves

1 bay leaf

Salt and freshly ground black pepper -- to taste

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2 tablespoons chopped shallots -- (about 1 medium)

OR red onion

2 tablespoons finely chopped fresh flat-leaf parsley

8 butter lettuce leaves -- rinsed and drained

8 small radicchio leaves -- rinsed and drained

 

MAKES 4 SERVINGS

 

Lentils are perhaps the best loved of all legumes in France, valued even

more than the split pea because of their versatility in salads as well as

soups. Their quick-cooking nature is especially appreciated by cooks

during the sweltering summer months in Provence; they often marinate the

lentils overnight and enjoy this refreshing salad for lunch the next day.

 

In a medium stockpot or a large saucepan, heat 1 tablespoon of the oil over

medium heat. Add the onion and carrots; cook, stirring often, until

softened, about 5 minutes. Add the broth, water, lentils, parsley sprigs,

thyme, bay leaf, salt, and pepper; bring to a boil over medium-high

heat. Reduce the heat and simmer gently partially covered, until the

lentils are tender but not mushy, stirring occasionally 30 to 45 minutes,

depending on the age of the lentils. Drain well, reserving 1/4 cup of the

cooking liquid. Transfer the lentil mixture to a medium bowl. Remove and

discard the parsley sprigs and bay leaf.

 

In a small bowl, whisk together the remaining oil, reserved cooking liquid,

vinegar, mustard, salt, and pepper. Add to the lentils, along with the

shallot. Toss gently yet thoroughly to combine. Cover and refrigerate for

at least 3 hours, stirring occasionally. Just before serving, stir in the

chopped parsley.

 

To serve, arrange 2 butter lettuce leaves and 2 radicchio leaves on each of

4 serving plates. Mound equal portions of the marinated lentils in the center.

 

Advance Preparation: The marinated lentils can be stored, covered, in the

refrigerator for up to two days. Serve chilled.

 

Variation: To serve as a pick-up appetizer, either fill the butter lettuce

or radicchio leaves with the marinated lentils, or place some marinated

lentils at the ends of large spinach or romaine lettuce leaves and roll

up. For a quick sandwich, tuck a few spoonfuls into pita bread halves.

 

Per Serving: Calories 334, Protein 22 g, Total Fat 11 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 40 g, Dietary Fiber 21 g, Sodium 337 mg

 

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