Lentils tossed in a tangy dressing make for a flavourful salad.
1 cup dried lentils, picked over
6 scallions, white and pale green parts only, thinly sliced
3 tbsp extra-virgin olive oil
1 tbsp white wine or apple cider vinegar
3 tbsp fresh lemon juice
Grated zest of 1 lemon or orange
1 tbsp sugar
Salt and freshly ground black pepper
Step 1: Rinse the lentils under cold running water in a fine-mesh sieve until the water runs clear. Place the lentils in a medium saucepan and add enough cold water to cover by 3”. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the lentils are tender.
Step 2: Drain the lentils and return them to the pot. Add enough cold water to cover by 3”. Remove and discard any lentil shells that rise to the top, then drain once again.
Step 3: Place the lentils in a large bowl and add the scallions, olive oil, vinegar, lemon juice, zest, sugar, and salt and pepper to taste.
Step 4: Let the salad rest for at least 20 minutes to allow the flavors to combine. Serve. The salad can be stored, refrigerated, in an airtight container for up to 2 days.
Note: The scallions may be replaced by 1/2 red onion or 2 shallots, thinly sliced. The sugar may be replaced with agave syrup.
Reprinted with permission from The Kinfolk Table (2013 Artisan Books.)