The school year is almost over and I’m so excited about my summer. I will certainly miss my rascally-cherubic students but I’m just as ready as they are for a break. My beach bag is packed and I can’t wait for the weekend!
I have been meaning to post a lentil salad for a long time and I finally made it when I felt like it was time to come back to my senses and switch from hot soups to cold salads, especially now that all I can think of is water, sand, and salt. A cold lentil salad would make a perfect lunch for a day at the beach, indeed.
Moroccan Lentil Salad Recipe
1 cup green or brown lentils, rinsed
3 1/2 cups water or vegetable broth
1 bay leaf
1 garlic clove
1 cup minced yellow, green and red bell peppers
2 tablespoons chopped cilantro
2 tablespoons olive oil
3 tablespoons lemon juice (or 2 tbsps white vinegar)
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon cumin
Ground pepper, to taste
Place the lentils, water, bay leaf, garlic clove and salt in a medium saucepan and bring to a boil over high heat. Lower the heat and simmer for bout 15 minutes or until the water evaporates and the lentils are tender. Discard the bay leaf and garlic. Let cool.
Transfer the lentils to a large bowl. Add the peppers and cilantro. In a small bowl, whisk the ingredients for the dressing and add to the lentils. Stir to combine.
Let this salad sit for a while so the flavors can amalgamate. Serve it chilled or at room temperature.