Mod Veg Kitchen: Warm Lentil Salad with Sun-Dried Tomatoes

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Here's another " must try " from the Epicurious review.

 

* Exported from MasterCook Mac *

 

Warm Lentil Salad with Sun-Dried Tomatoes

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p242

Serving Size : 4 Preparation Time :0:00

Categories : Salads Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 dry-pack sun-dried tomatoes -- to 8

1 cup green lentils -- sorted and rinsed

coarse sea salt

1/3 cup extra virgin olive oil

1 large red onion -- finely diced

1 carrot -- finely diced

1/2 celery rib -- finely diced

1 clove garlic -- minced

freshly squeezed juice of 1 lemon

- or 3 to 4 tablespoons red wine vinegar

freshly milled black pepper

chopped fresh parsley or cilantro -- for garnish

 

Lentils have been grown since 7000 B.C., making them one of the

oldest cultivated legumes. They are indigenous to the southwestern

region of Asia and southeastern Europe, and are now an integral part

of the cuisines of India, Eastern Europe, the Middle East, and the

Mediterranean. Here, the addition of sun-dried tomatoes gives this

dish a decidedly Mediterranean flavor.

 

In a small saucepan, combine the tomatoes with water to cover. Bring

to a boil, remove the pan from the heat and set aside.

 

In a medium saucepan, bring 2 quarts water to a boil. Add the lentils

and boil, uncovered, for 15 minutes. Add 1/2 teaspoon salt and

continue to boil for 10 to 15 minutes, until the lentils are tender

but still hold their shape. Drain, transfer the lentils to a mixing

bowl, and toss them with 1 tablespoon of the oil.

 

In a heavy skillet over medium heat, warm the remaining oil. Add the

onion, carrot, and celery, and cook, stirring often, until tender, 8

to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the

vegetables into the lentils.

 

Drain the tomatoes, slice them into quarters, and add them to the

lentil mixture.

 

Season the salad with lemon juice or vinegar, add salt and pepper to

taste, and garnish with chopped parsley. Serve.

 

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Per serving (excluding unknown items): 183 Calories; 18g Fat (87%

calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg

Sodium

Food Exchanges: 1 Vegetable; 3 1/2 Fat

 

 

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