Crispy Lentil Salad
After I posted a picture of this dish, I got a couple of messages on how to make lentils that aren’t mushy. For one, red lentils get far softer than green/brown, so try using green when you want firm. Two, cook your lentils like pasta. Don’t try to find a ratio so the water absorbs. Boil salty water, turn heat down to simmer for 20-25 minutes, and strain. Make sure to taste at the 20-minute mark so you don’t overdo it.
This recipe was centered around my favorite vegetable, broccoli rabe. I like to chop the ends off the broccoli rabe and blanch in a pot of boiling water for a few minutes, drain, chop it up and then add to a pan and saute in olive oil for maximum flavor and texture.
INGREDIENTS
- Lentils – I made about a cup of lentils but had a ton left over.
- Broccoli Rabe or any sauteed vegetable
- Feta
- Almonds
- Lemon
INSTRUCTIONS
- Wash you lentils
- Cook them like pasta (described above)
- Saute your veggies. Kale or brussels would also be great options
- Add slivered almonds to get toasty and lemon
- Plate your veggies, top with lentils, feta and any herbs you have on hand