Adapted from Real Fast Food by Nigel Slater
1 heaped cup brown lentils (I used French green lentils)
1 bay leaf
a sprig of fresh mint
(I added 2 1/2 cups veggie broth)
leaves from 2 sprigs fresh mint, chopped
freshly ground black pepper
1 shallot, minced
2 Tbsp white wine vinegar
6 Tbsp extra virgin olive oil
Rinse the lentils in a strainer under running water. Cook them (there is no need to soak them) in boiling slated water with the bay leaf and mint sprig until tender, about 20minutes. (I cooked my green lentils about 25 minutes.)
Meanwhile, make the dressing. Crush the mint leaves with a little salt in a small bowl. Add the minced shallot and pour in the vinegar. Mix in the oil with a fork. Season with pepper.
Drain the lentils and pour the dressing over them while they are still warm.
Notes/Results: Like most lentil dishes--not the prettiest of recipes but this one has great flavor--mint and lentils make an excellent match. I think cooking the lentils in a good low-salt veggie stock gave them even more of a taste boost. I used puy, or French green lentils because I like their slightly more toothsome texture and the way they hold their shape. They take an extra five minutes or so of cooking time but this is still an easy dish to get to the table in 30 minutes. I garnished with extra fresh mint for color and paired it with a piece of hot, honey-smoked salmon. These could easily be eaten on their own or would be great paired with sausages, lamb or chicken for you meat eaters out there. I would make this again.
This week's theme at I Heart Cooking Clubs is "Lentils, Legumes, and Pulses, Oh My!" Celebrating those versatile and healthy pantry all-stars. You can see what everyone made by checking out the picture links on the IHCC post.