i am officially in love with french green lentils, and it is safe to say that much of january has been devoted to finding every which way that i can cook and eat them. it all started with the "new year cleanse" and a very large pot of stewed lentils from one of my favorite barefoot contessa recipes. when the lentils finally ran out, after at least one whole week of eating them (sprinkled with parmesan cheese) for work lunches and dinner, you would think that i would be ready to move on. but just like my music collection, i am not satisfied with something until i have listened (or in this case) eaten it to death. so the search continued...
lentil soup, lentil soup with sausage, warm lentils with a dijon sauce; all of them sounded delicious. but after the binge that was december, i found myself looking for something different. now that the days are stretching out a little longer i am slightly more interested in shedding my winter coat rather than contributing to the bulk. so imagine my delight when i stumbled upon this lentil salad with a deliciously balanced blend of flavors that are all at once earthy, tangy, sweet and creamy.
a quick note for the other lentil connoisseurs out there; ina garten has found a cooking method that increases the deliciousness of french lentils. so if you have the time, ingredients, or interest, follow this tip; (in addition to the lentils you will need one whole onion peeled and stuck with 6 whole cloves and one white turnip, cut in half.) place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils.
lentil soup, lentil soup with sausage, warm lentils with a dijon sauce; all of them sounded delicious. but after the binge that was december, i found myself looking for something different. now that the days are stretching out a little longer i am slightly more interested in shedding my winter coat rather than contributing to the bulk. so imagine my delight when i stumbled upon this lentil salad with a deliciously balanced blend of flavors that are all at once earthy, tangy, sweet and creamy.
a quick note for the other lentil connoisseurs out there; ina garten has found a cooking method that increases the deliciousness of french lentils. so if you have the time, ingredients, or interest, follow this tip; (in addition to the lentils you will need one whole onion peeled and stuck with 6 whole cloves and one white turnip, cut in half.) place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils.
Spiced Squash, Lentil, and Goat Cheese Salad
Adapted from Bon Appetit, makes 6 servings
3/4 cup French green Le Puy lentils
6 cups butternut squash or sugar pumpkin, peeled, seeded and cut into 1-inch cubes
4 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons red wine vinegar
(For cooking lentils see note above, or follow these steps)
Place lentils in a small bowl. Cover with cold water and soak for 10 minutes, drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain again. Set aside.
Preheat oven to 375 degrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast for 20 minutes. Turn squash over and continue to roast until tender, 10 to 15 minutes more. Cool.
Combine lentils, squash, and oil from baking sheet with arugula, half of goat cheese, and mint. In a small bowl whisk together remaining 2 tablespoons olive oil, vinegar, and a pinch of salt and pepper. Pour over salad and toss to coat. Divide salad among plates; sprinkle with remaining goat cheese.
Where do you get french green lentils?
ReplyDeleteDeeAnn
hi DeeAnn, i buy them at buon italia in chelsea market (which also has a website that you can order from) but they should also be available at most specialty food stores and whole foods.
ReplyDelete