About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. I *loved* this – warm, cold, with grilled chicken… I would maybe use a little less dressing next time? Collection. I have been obsessed with lentils lately and I really love chickpeas, so this is absolute perfection. I didn’t have chickpeas in the apartment, but I did have a head of kale. I made this tonight as I miraculously had everything in my fridge! By McKenzie's Foods. I mean, I don’t even have a fire escape to grow things on.) It’s quite nice. I am a follower of your kale evolution (even heard you tell of it on an NPR show — I think All Things Considered?). Just becasue you don’t have a taste for something does not make it ok to insult someone else for liking it! Your email address will not be published. Do you have suggestions for a replacement? Eliza — Just skip it. My husband said it was a bit salty, so people may want to watch that (could just be me overdoing it though!). Definitely going to be making this. When I read “green lentils” I immediately think of split peas, which would be all kinds of wrong in a salad like this. Really depends on how much else is out. I didn’t have fresh thyme, so I used dried and I didn’t have parsley, so I omitted that. Stir in chopped capers, cornichon and scallions. Broccoli gets quickly blanched in salted water, chopped up, and tossed with olive oil, garlic, and red pepper flakes. I am not one of those anti lentil people, this looks simply amazing. Five years ago: Clementine Cake and Mushroom Bourguignon last week that’s just begging to be used in a vinaigrette. If you’ve thus far eaten only mushy lentil salads, I dare say you’ve been using the wrong ones. I make a potato-less version of this all the time from a Melissa Clark recipe. Transfer the salad to a large platter and serve warm or at room temperature. Before you ask, Can you put kale in this too? An easy to make, super delicious, vegan and gluten-free summer salad. That’s why I love your recipes! I am looking forward to eating it for lunch all week. Topped with smoked trout. Just for those who don’t mind the extra step. Recipe by smitten kitchen. We also tried the salad as a wrap (in lavash) with fresh spinach and your home-made hummus – YUM! Thank you!!!! But this one really hit the spot – I love lentils and chick peas, and cook them all the time, but I am always looking for some way to tweak the recipes so that they achieve new heights… My standard vinaigrette treatment has me yawning, and I’ve eaten the cumin/spinach/tomato version too many times to count. I will eat this dish warm or cold – everything about it is perfect!! Then I just put all that in on top of the dressing in the big bowl, and added the onion/feta mix. I realized that my red wine vinegar had gone south, so I just used balsamic instead. So many of your recipes have the bold flavours I love, and this recipe is typical of many I’m drawn to here. Disregard my question! Place arugula down on a platter, top with black lentils, roasted butternut squash, sliced grapes and pecans. I tried – and failed – to post a photo of the UK version of ‘A Girl and her Pig’ – a lovely line drawing illustration of the author, knife and fork poised, behind a nice pink pig on a platter – perhaps to avoid the ‘eeewwww’ factor? And also will top with leftover roasted veg. Will definitely add to my repertoire. About this recipe though, do you think I can sub fresh lemon for preserved lemons, and reduce oil in the lentil boil? Thanks. I love this recipe and have made it many times over the years. 1 can Black Beans ), http://www.earthyfeast.com/recipe/roasted-fennel-salad/. Is that true of recipes calling for techini generally. But this recipe really sounds like all my favorite things. I’m hoping your recipe will taste like TJ’s tasty nuggets! Or steak. I am a long time SK fan and a vegan for only two years. I may have missed this but how many does this serve? And all your recipes. A whole cup of dried lentils makes a lot! Good on you Deb, for praising another chef so generously and genuinely, and also for your comments on the pig photo. ha ha… you mentioned Himalayan sea salt.. However,it is a life changer. Dinner is ready in less than 10 minutes. i made a lentil salad last week with black lentils, carrots and tofu and i felt like my vingiarette was lacking something. But… Thank you for the recipe, definitely will be trying this out soon! You are a gift to all of us! Delicious, and looking forward to the leftovers! will be making this bad boy for dinner TONIGHT!! (undoubtable) culinary mastery aside, I think there’s much to object to in the marketing decisions behind the Bloomfield cover, some of them raised in a comment above by CR. I was bowled overr by the sharp pics! Just a quick note that it looks like the Castelluccio lentils can be purchased affordably online via Market Hall Foods: http://markethallfoods.com/umbrian-lentils-bartolini. Used white potatoes because that’s what I had on hand. I substituted shallots for red onions and they worked fine. Not even the little black ones? These knock it out of the ballpark. The salad looks delicious and I’m definitely going to give it a try. I’ve ordered them online from this store, which is located in NYC, to my frustration, but they are only online, no storefront. I was a vegetarian for over half my life, and still am very particular about the meat that I eat (I don’t do red meats, etc), and I completely agree with you about the cover. We will definitely make this again! Came to my rescue when I had no clue what to do for lunch. See more ideas about Recipes, Smitten kitchen, Cooking recipes. I’ve been converted by the kale lobby. I wonder of the shallot you use to cook the lentils with is als useable in the salad, or should I use a fresh one? I don’t mind dealing with 500 ingredients and a fussy recipe if it’s easy and going to turn out lovely, and it did. Love it! I think chickpeas and lentils make a *wonderful* combination. The Lentil and Chickpea Salad with Feta and Tahini is from Deb Perelman’s Smitten Kitchen blog.We really loved it and wholeheartedly recommend it. They work really well in this recipe. Thank you and so yummy! Yours promises a delicious meal that I’m looking forward to trying out soon. I’m so glad you are NYC based, as am I, not because one must be, but because I know you are somehow near, creating these gorgeous wonderful things. Loving your flavours Deb, do you find that unhulled over hulled tahini is better/worse/indifferent? I can almost taste and smell them!!! And my kids ate it! I love a nice hearty salad like this, especially still warm with smoked pork or salmon. Thanks for jumping out on that limb and taking us along with you. Liz L — Uh, whoops. I’ve made it twice to rave reviews both times. Might I recommend using pickled onions in place of the regular red onions? It sounds amazing! earthy, complex and sort of sexy. It’s definitely one of those veggie dishes that satisfy meat eaters too. Should I just leave it out? I was just thinking about making lunch. Sad. Perhaps it mellows it out a bit? I don’t mind the extra puttering! Produce. thanks! It somehow manages to be healthy, tasty AND it keeps well for a week so I can feel ultra virtuous as I bring my lunch to work every day. this is my at work lunch meal this week. We loved it! Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Didn’t know you could find it in the USA (I live in France). I looove lentils! I think a week or so later, I did a radio show with Melissa Clark and I asked her about pressure cookers, if she liked them, and she said she’d been testing a few out and found they cooked really unevenly and it got stuck in my head and I become hesitant to invest in one. I’ve also ordered the French lentils online before from here, though I actually brought these inexpensive lentils — and the capers and olive oil, used here — back from Castroni, the greatest food store in Rome, last summer. If you make it though I would love a tip for an easier way to grate large amounts of ginger as I thought my arm was going to fall off. And I didn’t think it was complicated or time consuming at all… It was perfect with the Mediterranean lamb sausages I grilled. I have zero regrets. It was only the desire for leftovers that kept me eating the entire thing. Such a great way to start using lentils in my diet, I don’t really like them, but with the addition of spices they are transformed. The Lentil and Chickpea Salad with Feta and Tahini is from Deb Perelman’s Smitten Kitchen blog.We really loved it and wholeheartedly recommend it. Seriously delicious. It’s the weekend between my birthday and my husbands so our kids came home from college. This is the kind of recipe that makes me so loyal to this site — I would follow you to the ends of the earth, Deb! Mehr ansehen. I used way less than the required spices, but I did crush them by hand as suggested. Required fields are marked *. Pickles/cornichons have a way of overpowering other flavors for me, so I substituted thinly sliced fennel tossed in lemon juice. Thank you!…..p.s. Very yummy recipe. I would serve a big scoop of this on top of a plate of chopped romaine for a delicious lunch any day! Bits of preserved lemon might be a good substitute, too. Thanks so much. My trick is that Trader Joe’s sells cooked lentils in the refrigerated section and they are perfect for this salad. I used Kroger’s organic brand of green lentils, which are sourced from France, and they were fantastic. And that’s Smitten Kitchen’s broccoli rubble farro salad. Dressing as in the recipe About a year or so ago I realized it was just as yummy w/o the lentils (could be due to laziness I’ll admit). It’s just the way you are. New thing: As promised in last week’s chat, there’s finally a vegan category on this site. Ps- Thank you for always mentioning which recipes taste great with an egg on it. Maybe the little pig is just sleeping. No, no. Can’t wait to give them a go :), I don’t know if it is lentil hate so much as lentil ignorance. By Kath Dedon.. P.S. Just tried this salad! What can one do to make it less salty? Anything with tahini, yogurt, garlic, lemon, cilantro, chickpeas. Well, I don’t grind coffee anymore, or make it, because I’m lazy, so I just use my old cheap grinder for spices. I’ll have to check out her cookbook. Ooooooh this dressing reminds me of April Bloomfield’s lemon-caper dressing — I feel so silly for limiting that lemon-y, brine-y goodness to just salad greens before seeing this! https://www.allrecipes.com/recipe/14260/mediterranean-lentil-salad To round out the meal, a pan of shrimp … Also, smashing garlic and mincing it with salt will tame that ‘over-the-top’ garlic flavor. Make the dressing: Mix together the ground coriander and cumin in a small bowl. I don’t think the drink (blessedly) has any grapefruit juice so the intense flavor comes from the syrup. This recipe looks fantastic! I’ve been inspired by many of your recipes…some of them, spins on others – many of your own imagination. this is SO GOOD. One of my favorite recipes to make and keep in the fridge for quick lunches over a few days. Now I have this great recipe to remind me to eat my lentils. I list that and other errata here. First published January 21, 2014 on smittenkitchen.com |, Spicy Squash Salad with Black Lentils and Feta, http://smittenkitchen.com/blog/2010/03/spinach-and-chickpeas/, Lisa Viger is Raw on $10 a Day (or Less! I need something that will put spring in my stomach so maybe it will come to Europe as well. Would dill pickle work? This looks delicious! Love, People are often giving me weird looks when I order lentil soup at Hale & Hearty, like I’m settling for lentils instead of ordering chicken pot pie for health reasons or something. No substitutions were made, but I did omit the preserved lemon and didn’t seem to miss anything. Tee hee. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Can’t say I’m a fan of lentils (in fact, rather detest them after many forced “Lentil Soup” dinners growing up), but if anyone’s recipe was going to make me a convert it would be yours. This looks fabulous! Mmmmmmmm…… this reminds me of my mom’s cooking so much! 1 teaspoon cumin seeds, toasted and ground** I’m not a big fan of lentils but combined with the dressing and potatoes, it was amazing. Love your recipes. This was delicious. Only makes 3 lunch servings if you can’t stop snacking because its so good. Well worth the effort to scout 3 different stores for the ingredients and not take shortcuts. I looove potato salad! Garnished with pomegranate seeds. I don’t get it! 1.1k. Thanks again for your lovely, reliable and excellent blog! I’m usually not a fan of chickpeas, but this looks really delicious (and healthy). Notify me of follow-up comments by email. I’d never used preserved lemons and wasn’t sure how to get peel only from the squishy thing. The best ones, the ones worth tracking down, will say “A.O.C.” on them, so you know that they are authentically lentils du Puy. I realize that this isn’t for everyone. Do you ship to France? I highly recommend it! The dressing is amazing – I totally wish I had made a double batch. Being vegetarian, I am soooo thrilled to see such an awesome salad on here with such great flavors! Thanks for the great recipe, I’ll have to try it. I mean, the recipe is nice too, but I really enjoy reading your comments, and I loved that photo. I usually put in some extra pickles because I like the crunch, and have it with eggs sunny side up. It doesn’t bother me a bit, even as a vegetarian. I completely agree with your point at the end of this post. Hi, Deb pecorino!) https://www.thekitchn.com/recipe-late-summer-lentil-sala-62777 The best of these books make for wonderful reading and bring the fresh air of a new flavors and tricks into your home cooking routine but the worst, well, yikes. Where do you buy those adorable jars for bulk spices?? I can taste and smell the fragrances of the spices now as I just read through the recipe. i checked out the book months ago from the library, slobbered over every page … and somehow missed this! Did everything else according to recipe and highly recommend. Great flavors and texture – thanks for sharing! If nothing else, the smell of freshly ground toasted coriander — wowza! I have been most intrigued by the decadent and mouth watering dessert recipes that you share, but I’ve lately been looking for delicious and protein full recipes and salads. See more ideas about Smitten kitchen, Recipes, Food. It made so much I thought I would send leftovers home with college kids, but no such luck. :). Tried it, and it was fantastic (even though i didn’t have any fresh coriander). Red lentils fall apart when you cook them. However, I must say, I just made this salad (YES, it does seem to take FOREVER) but its well worth it! I also cringe a little when I see the photo of the pig strewn across Bloomfield’s back and shoulders, but it’s an important reminder so people don’t get so far removed from the origins of their food source. Yes, it’s the public face, an ‘ad’ of sorts, persuading people to pick up/read/buy/splatter-with-tomato-sauce the book. Delish! I also think it could use something sweet with a chewy texture to balance it out – like some raisins cooked with the lentils, or adding chopped sundried tomatoes or dried apricots at the end. Yum yum. You have converted me to a lentil lover with more than once recipe, but this one takes the blue ribbon. No need to toss together, just serve as is and allow everyone to dig in and serve themselves with salad tongs/servers. Good, homey fun, that’s what. I think this salad might help him come over to the lentil-loving side. And then I used cilantro. We loved it!! They always make me laugh! I just made this and it was worth every step. I did the simplified version (powdered spices) and no preserved lemon (though extra lemon juice) , and I started with dried chickpeas. Thank you!! I made this up in advance and heated it gently in my warming drawer. It is divine and took about 15 minutes to make. My husband had the Pig’s Ear Salad as a first course – and guess what? I just made this twice in one week, I love it so. With lots of parsley as well, it gets nice and green. nzle — Thank you. Evie — Dill would be great, but go easy on it. And I used dried chickpeas, which I soaked and cooked using the same method as the lentils (sage, oil, garlic.) This was so good! Loving what you’ve done with your lentils! Legumes are my absolute favorite ingredient for savory dishes. I could have eaten the dressing with a spoon, and I literally licked the bowl with my finger after mixing it. Tahini, feta, chickpeas……. Also want to thank you for adding the vegan category. smitten kitchen beet salad. It’s not the most beautiful plate, but we could not stop eating it. Viola! April Bloomfield is absolutely clear in her introduction where she discusses ingredients like this that it’s not going to ruin your dish if you leave it in (heck, I’ve always left it in, and never had a problem) but that you might prefer the flavor if you remove it. So, despite the fact that I gushed about The Breslin nearly a year ago and also in an interview for Amazon, and even though I’ve fussed over The Spotted Pig, I didn’t even consider picking up chef April Bloomfield’s* book, A Girl and Her Pig because the odds felt slim that it would provide me with anything close to the joy that her cooking does at a dark table in the Ace Hotel, with a grapefruit gin-and-tonic (swoon) in my hand. We had this for dinner last night, minus the feta (we’re Eastern Orthodox, still in Lent.) My favorite line thus far, “Remember, it’s easy to make simple food taste great– as long as you don’t f*** it up.” This should be fun. Not actually more convenient, but still! Thank you for the wonderful blog. This salad and the lentil/sausage/chard soup have converted me to a lentil lover, thank you! The shallots look like a very good addition, but I am a bit wary of the smell afterwards… so, minus the shallots for me :). Yay Deb :). The final result was still delicious, and I’m happy to report that it keeps perfectly well overnight as well. thanks, deb, for calling it out. Thanks for the recipe. I can’t believe you’re the first to notice. pecorino!) And what texture should it be? This looks amazing. you saved dinner tonight. This is AMAZING – the cornichon/vinegar give it zip! I just stared a new way of eating and this recipe will be perfect for my new diet! My mouth cannot wait to eat this ;). Seven years ago: Grapefruit Yogurt Cake, Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette Gestern um 14:03. Well seeing how I love every other ingredient I am definitely willing to give lentils a try this way. The goat’s milk feta really takes it over the edge into superb. I just made a lentil soup and thought how I liked the smooth little shapes. Didn’t have the cornichons, thyme, or parsley on hand, and had red potatoes instead of fingerlings, but this salad was still super-delicious. Need it to feed 30. Thanks for sharing! I wanted to amend my above review…. It was a good, solid, basic meal, but nothing spectacular. I second Liz L’s question about the lemon juice. Warm roast pumpkin and lentil salad. Dressing was delicious, I used some lime-flavored olive oil and paired the salad with a pork tenderloin roast with a cumin-lime rub.
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