Red, Yellow, Green, Brown, Black...whatever their color I love lentils. I'll eat them any way I can. Hot or cold, firm or soft, savory and spicy. It just doesn't matter. I love them. But it didn't start out that way. There was no love at first sight, no eager excitement to try something new. In fact, growing up the only time I had them was when my grandmother made Lentil Soup. Which tasted better than it looked. To a kid that means everything. My son, A, has a word for this: DeLusting (delicious + disgusting). Sometimes that kid can really nail it.
Now that I'm older and perhaps a little wiser I find myself Oohing and Ahhing over these little legumes no matter what their disguise. And I'm always looking for new ways to make them.
Enter the amazing Susan Greeley. Nutritionist, Cook, Mom and all around great friend. Here's a woman who really knows her way around a lentil. She recently came to visit and made this beautiful lentil salad.
It didn't last very long, but we were smart enough to make a TON and had some leftovers. Turns out, this little salad gets even better as the flavors intensify over time. Good thing too: I've got some healthy appetites in my house!
cooked lentils (firm)
fresh squeezed lemon juice
red wine vinegar
salt and pepper
I don't have actual quantities of each because it doesn't really matter. We just looked around my kitchen and grabbed what looked good. We could just have easily added corn, broccoli, edamame, peas, red onion, cucumber..... well, you get the idea.
Try as I might to freeze time, I could not and Susan had to head back home. She left me with long lasting bear hugs, tears running down my face, and one last serving of her ShakaLaka salad.