Monday, July 26, 2010

Lentil snoop

Dinner tonight was lentil salad

First I mixed some diced red pepper, roasted red pepper, cucumber (with the seeds scooped out), 1 TB. Newman's light balsamic vinaigrette, salt, pepper, basil, oregano, and lemon.

I cooked red lentils per instructions with 1 cup red lentils, 3 cups water, and simmered for 15 min.

The lentils turned into mush instead of staying firm, and the salad turned into a soup.

I mixed everything together, let it come to room temp and added some feta. It turned out more like a thick soup and less like a salad. It tasted okay, but wasn't what I was going for. I didn't want soup on a 90+ degree day, I wanted a cold lentil salad.

Topped with barbecued chicken tenders, and served with some grapes.

I'm not much of an expert on lentils, and I really just started cooking with them this past year.
Anyone got any advice on what lentil would be better for this recipe.

1 comment:

  1. Red lentils are the only ones that fall apart like that. Green or brown ones will stay in firm balls (like beans). I like the red ones as a base for soups or for indian dals. Try the fancy green ones (Le Puy), they're at Bob's Red Mill but I think they just call them "Fancy French Lentils" there. They're more expensive but oh so delicious! Hope that helps you out!