Puy Lentil Salad

By vdub

Ingredients

• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup puy (French) lentils, rinsed and picked over
• 3 cups water
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. sage
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup chopped carrots
• salt
• 1/2 red onion, diced
• 3 tbsp. red wine vinegar
• 1 tomato, chopped
• 1 clove garlic, pressed
• fresh herbs to taste (I used oregano and basil)
• freshly ground black pepper

Details

Adapted from blog.fatfreevegan.com

Preparation

Step 1

In a medium-sized saucepan, sauté the onions until they’re translucent. Add the garlic and cook for a couple minutes more. Then add the lentils, water, thyme, and sage. Bring to a boil, then reduce heat and cover. Cook for about 30-40 minutes, until lentils are tender.

Add the green beans and salt, if you want, and cook for 5 more minutes. (You may also add the carrots at this time if you want them slightly cooked rather than raw. ) Remove from heat, drain (and save) the cooking liquid, and place the lentils in a large bowl.

Add the remaining ingredients and combine well. If it’s a little dry, add some of the cooking liquid to the salad. Add more vinegar as needed. Refrigerate and chill well before serving. Makes about 4 servings.

Cristy, I apologize in advance for any misrepresentation of your mother’s salad. Thanks again for the idea!

Easy Roasted Beets

Wash and scrub beets well. Wrap each beet in aluminum foil and bake at 350 F for about an hour. (I did this in the toaster oven with 2 beets, and it worked well.) Allow the beets to cool, and then peel them and slice or dice them.