Hello dear readers,
How are you? Have you enjoyed your summer? I have wanted to write so many times, about so many things, but it hasn’t been the happiest of summers. While I haven’t completely abandonned the kitchen, I haven’t been cooking quite as much as usual, and it hasn’t felt quite right to return to this space. Let’s just say the inspiration has been erratic.
However, a little nudge, a soft light peaking through a window let’s call it, sometimes suggests it’s time to make some changes. For me, that was an overnight visit from my dear friend, Ann who you have met countless times here on the blog. She came to Rhode Island for a quick 24 hours, starting at lunch time this past Tuesday. My original, uninspired idea was to order sandwiches for lunch at our beach while catching up in front of the gentle waves. Sidenote – one of the best things about the beach when I was young was lunch. Even if you got a little sand in your sandwich, everything just tasted better at the beach didn’t it?
Anyway, that was our lunch plan. Dinner did not involve cooking either to be honest. Ann said not to go to any trouble of course, and I was embracing it.
And then, I got to thinking how preparing food for someone is the most intimate form of welcome you can possibly offer. Ann, who is a fabulous cook, ALWAYS troubles herself to welcome us to her home with something delicious she has prepared. And…there were those tempting salads I had recently seen on social media that looked right up our alley. Finally, inspiration to buy ingredients and spend some time in my happy place arrived and sandwiches at the beach became a distant memory.
I prepared the Carrot Lentil Salad recipe I’m sharing with you today, along with a chopped broccoli salad with a honey mustard dressing. And to balance out all the veg and lentils, I did purchase some chicken salad from a local shop (not sorry!). We happily ate our lunch at home before heading out to the beach. No sand in our lentils, but we were outside enjoying the fresh air and sunshine (finally) and having a much healthier meal than we would have had otherwise.
The salad comes together very quickly. Just prepare your lentils, boil some carrots and add both to a bowl with a homemade vinagrette flavored with lemon, dijon, cumin and paprika. Toss with chopped fresh parsley, currants or raisins, sliced almonds and serve at room temperature (it’s also good cold). I topped a serving of the leftovers with some feta cheese which complemented the flavors nicely.
Ann particularly enjoyed the flavors of the Carrot Lentil Salad so I figured this was my opportunity to come back to this space and share it with all of you. I may post the recipe for the broccoli at some point as it was really tasty too. Photo also below….
Chopped Broccoli Salad…
Earlier this summer, I did prepare this salad for some friends who came to golf. My friend, Nancy had told me about it and it is from Lidey Hueck. Corn, Tomato and Peach Salad with Burrata did not disappoint and looks so pretty on the plate. I added some arugula as a base…
This quick appetizer used items I had on hand, plus a new ingredient in my kitchen, hot honey. Wrap thinly sliced pears in some proscuitto, drizzle with a touch of the hot honey and finish with Maldon salt and black pepper…
I hope these recipes make it into your repertoire sometime soon. Summer is waning, but the lentils will carry you through the Fall and Winter and there is still time to make the Tomato salad!!! Hoping for more inspiration to share with you soon. I’ve missed you all 🙂
Until next time…
One Year Ago: Shrimp and Farro Salad with Blistered Tomatoes
Two Years Ago: Stuffed Artichoke Bottoms
Three Years Ago: Zucchini, Corn, Ricotta Tart
Five Years Ago: Review of Ilili in New York City
Six Years Ago: Za’atar Chicken with Lemon Yogurt
Seven Years Ago: Fusilli with Eggplant, Fresh Tomatoes and Parsley
Eight Years Ago: Armenian Cucumber and Tomato Salad
Nine Years Ago: Fettucine with Fresh Corn Pesto and Bacon
Ten Years Ago: Roasted Eggplant Parmesan
This delicious salad comes together in short time, but is big on flavor. The cumin and paprika work together to remind you of other Middle Eastern dishes and I would even add some feta cheese to garnish the salad if you wanted to take it one more step. Use the salad as a base for grilled meats or fish, or as part of a buffet of salads. Recipe adapted ever so slightly from Nico and Louise. Enjoy!
Ingredients
- 2/3 cup dry lentils, rinsed (or 1 1/3 cups cooked lentils)
- 3 large carrots, peeled and sliced into bite sized pieces (1 inch)
- 2 heaping Tablespoons currants or golden raisins
- 1/4 cup chopped fresh parsley
- 3 Tablespoons toasted sliced almonds
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Dijon mustard
- 1 small garlic clove, grated
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes, optional (I did not use)
Instructions
- Boil the carrots in lightly salted water for 10-15 minutes until fork tender. Drain and place in a bowl. Prepare the lentils according to the bag's instructions. Drain and add to the bowl wiith the carrots.
- While the lentils are cooking, prepare the dressing by whisking together all of the ingredients.
- Add the dressing to the bowl with the warm carrots and lentils and toss.
- Add the currants or raisins, the parsley and the almonds to the bowl and mix until combined. Taste and correct for seasoning as needed.
- Serve the salad at room temperature.
- Enjoy!
Lentil salad without sand sounds delish!!!