What’s not to like? This recipe is low-fat, vegan, vegetarian, and gluten-free!
Summer Lentil Salad
1 package lentils, washed and picked over
Fresh bay leaves (try using the native bayberry variety)
1 large Vidalia onion
A large bunch of parsley
Curry powder, salt and pepper
Sherry and soy sauce
Choose a medium sauce pan, add the lentils, bay leaf and cover with cold water, about 1¼ inches over the beans and bring to a boil. Lower to a simmer and cover with a tight fitting lid. Cook until tender but still firm and all liquid is taken up. Let cool before handling.
Meanwhile sauté the onion, diced medium, in oil of your choice; I like sunflower oil. When opaque, add the curry, salt and pepper, cooking a few minutes longer. The kitchen will be smelling great by now!
De-glaze the pan with the sherry, then add to the lentils, mixing gently. Taste for seasonings, and add soy sauce to taste. When completely cool, add at least one packed cup of finely chopped parsley.
This preparation is wonderful at room temperature or chilled and eaten right out of the fridge on a hot day. It’s great picnic fare and very “user friendly!”
Serves 6-8.
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.
