Not sure why, but I never really thought about eating lentils cold, in a salad, or really, any other way than in soup. But, I recently had them raw at the Fancy Food Show, and decided they were super delicious that way, and I was going to try using them more in my cooking.
Ironically, I had a completely different recipe in mind when I made this, and went to the Glens Falls Farmers Market today for the ingredient that I originally had in mind. Then, when I was cooking, I completely forgot that I bought it, and had come up with a different recipe. I’m still going to try the other one, but this dish came out awesome.
It’s vegan, gluten-free, really healthy and packed with protein and fiber. The basil is straight from my garden, and the tomato and scallions are from the farmers market. You can also add more tomato or basil if you want a stronger taste, but I like it this way.
By Michelle Maskaly, The Adirondack Chick
15 ounce can lentil beans
8 leaves of fresh basil
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Fresh cracked black pepper
Hawaiian Black Sea salt
Rinse and drain the lentils. Set aside.
In a medium sized bowl whisk together the lemon juice and olive oil. Chop the basil leaves into thin slices (I use a scissor) and add them to the bowl. Grind some fresh ground pepper over it and whisk.
Chop the tomato into small pieces, removing as much of the seeds as possible, and add to the bowl. Next, chop the scallions, both white and green sections, and put in the bowl. Add in the lentils and gently mix all together.
Finish off the dish with freshly ground Hawaiian Black Sea salt.