Lentils in a Stunning New Light
This salad is proof that a lentil dish need not be the token vegetarian dish at the end of the table. Another easy winner from MIL it is great served over arugula with lamb lollipops. A little goat cheese or a fried egg on top would also make it a great meal. I went back for seconds. And thirds. In fact I am going to make it tonight!
3/4 cup green lentils
2 cups water
1 bay leaf
6 sprigs of fresh thyme (dried worked fine)
2 T butter
1/4 red onion or shallots chopped small
2 garlic cloves chopped
1 small zucchini chopped small
salt and pepper
Mix below to make Vinaigrette
1 t dijon mustard
1 small shallot
2 T red wine vinegar
6 T olive oil
salt and pepper
Rinse lentils then bring to boil in a pot with water, bay leaf, thyme and salt, simmer and cook for 30 minutes. Melt butter in a pan over medium high and cook onion garlic and zucchini until tender. Season. Combine with cooked lentils and heat through. Add vinaigrette and lemon. DONE.
This salad is proof that a lentil dish need not be the token vegetarian dish at the end of the table. Another easy winner from MIL it is great served over arugula with lamb lollipops. A little goat cheese or a fried egg on top would also make it a great meal. I went back for seconds. And thirds. In fact I am going to make it tonight!
3/4 cup green lentils
2 cups water
1 bay leaf
6 sprigs of fresh thyme (dried worked fine)
2 T butter
1/4 red onion or shallots chopped small
2 garlic cloves chopped
1 small zucchini chopped small
salt and pepper
Mix below to make Vinaigrette
1 t dijon mustard
1 small shallot
2 T red wine vinegar
6 T olive oil
salt and pepper
Rinse lentils then bring to boil in a pot with water, bay leaf, thyme and salt, simmer and cook for 30 minutes. Melt butter in a pan over medium high and cook onion garlic and zucchini until tender. Season. Combine with cooked lentils and heat through. Add vinaigrette and lemon. DONE.
3/4 cup green lentils
2 cups water
1 bay leaf
6 sprigs of fresh thyme (dried worked fine)
2 T butter
1/4 red onion or shallots chopped small
2 garlic cloves chopped
1 small zucchini chopped small
salt and pepper
Mix below to make Vinaigrette
1 t dijon mustard
1 small shallot
2 T red wine vinegar
6 T olive oil
salt and pepper
Rinse lentils then bring to boil in a pot with water, bay leaf, thyme and salt, simmer and cook for 30 minutes. Melt butter in a pan over medium high and cook onion garlic and zucchini until tender. Season. Combine with cooked lentils and heat through. Add vinaigrette and lemon. DONE.
This salad is proof that a lentil dish need not be the token vegetarian dish at the end of the table. Another easy winner from MIL it is great served over arugula with lamb lollipops. A little goat cheese or a fried egg on top would also make it a great meal. I went back for seconds. And thirds. In fact I am going to make it tonight!
3/4 cup green lentils
2 cups water
1 bay leaf
6 sprigs of fresh thyme (dried worked fine)
2 T butter
1/4 red onion or shallots chopped small
2 garlic cloves chopped
1 small zucchini chopped small
salt and pepper
Mix below to make Vinaigrette
1 t dijon mustard
1 small shallot
2 T red wine vinegar
6 T olive oil
salt and pepper
Rinse lentils then bring to boil in a pot with water, bay leaf, thyme and salt, simmer and cook for 30 minutes. Melt butter in a pan over medium high and cook onion garlic and zucchini until tender. Season. Combine with cooked lentils and heat through. Add vinaigrette and lemon. DONE.
