Lentils are a staple food in Greece and have eaten them all my life. My mom would make lentil soup about twice a month. It’s summer, so I made a salad!

WHAT’S THE DAL DEAL WITH LENTILS…

One of the earliest cultivated crops in Greece, lentils are easy to grow and prepare. Lentils play a crucial role in Greek Orthodox fasting traditions. During Lent, for example, Greeks rely on beans and lentils as a primary source of protein.

They are super healthy. Low in calories, lots of protein, fiber, and full of nutrients like iron, potassium, B vitamins, and folate. Lentils are a key part of the Mediterranean diet, which emphasises eating whole grains, legumes, vegetables, fruits, and healthy fats. This diet is linked to various health benefits, including heart health and longevity.

Unlike beans, lentils do not need soaking. They cook quickly. This makes them a convenient choice for busy weeknights or quick meal prep.

They have an earthy flavor that can be used in many manners. A lentil are incredibly versatile. It can be served warm or cold for a salad. The ingredients can be easily adapted to suit whatever produce is in season. You can also adapt them to whatever you like best.

HOW THIS CAME TO BE

The warm summer months brought a bumper crop of tomatoes and peppers in my yard. So, I decided to make a lentil salad.

A few years back I saw a video clip from renowned chef Jose Andres. He makes a wonderful lentil salad in the video. This one is based on what he did. I remember this recipe specifically because he used reduced cooking liquid of the lentils as a base for the dressing. Genius. His recipes are simple, fantastic, and one of my favorite chefs.

I think he used regular lentils in his video clip. I am using French green lentils. I have an unused bag of them. They hold their texture really well after cooking. The recipe had tomatoes, onion, and pepper. I’m also throwing in a touch of mint, parsley, and chives. I need to do this before the season ends on them. This will add a green hit to it.

Of course, you can add whatever veggies you love. Cucumber would be amazing in this, as would blanched corn. The dressing can have a small amount of dijon for more tang if you want. It is up to you.

Here is the recipe:

MAKES 8 SERVINGS

LENTIL SALAD WITH TOMATOES, PEPPERS, AND ONION

FOR THE LENTILS

• 1 cup French green lentils
• 2 or 3 bay leaves
• 3 garlic cloves unpeeled
• 1/2 large white onion
• 1/2 cup olive oil
• water to cover

FOR THE SALAD

• 1 cup Anaheim Pepper, chopped fine
• 1 cup Red Bell Pepper, chopped fine
• 1 large shallot, chopped fine
• 1 1/2 cups grape tomatoes, halved
• 2 tablespoons each of mint, chive, and parsley, chopped fine

FOR THE DRESSING

• 6 tbsp olive oil
• 3 tbsp sherry vinegar
• reduced cooking liquid
• Salt

INSTRUCTIONS

Put a cup of lentils in a pot and cover with water to an inch or 1.5 inches above lentils. Add bay leaves, garlic cloves, olive oil, and onion to pot. Bring to a boil, then lower to a simmer and cook for about 30 minutes. The lentils will get much larger and absorb much of the water and oil.

While lentils cook, cut the pepper, shallot, herbs and tomatoes for the salad.

Strain cooked lentils into a bowl. Take reserved cooking liquid and reduce in pan for about 5 minutes until thick.

Put reduction in a bowl and add about 6 tablespoons of olive oil and 3 tablespoons of sherry vinegar. Add a pinch of salt to taste and mix. Add this dressing to the veggies and let them soak up the flavor.

You can either place the lentils on a plate and spoon the veggies on top, or mix it all together. This is best either warm or at room temperature. For this batch, I mixed it all together for a salad when my wife came home from work.

When serving, top with some feta cheese.

This salad can be a whole meal. Since it’s so good, it often is.

OPA!