This warm lentil salad recipe uses Patricia Well’s wonderfully simple technique to cook and season the lentils while warm. While the recipe is delicious as is, a few ingredients are added for added color and texture. Serve this salad with french bread and be sure to squeeze fresh lemon juice before serving, it will make all the flavors pop. To make this a main course, simply add some feta or goat cheese on top of the warm salad.
Adapted from Patricia Well’s Green Lentil Salad Recipe
1 pound imported French green or brown lentils
1 medium onion, halved and stuck with 2 cloves
1 garlic clove, peeled
1 bay leaf
1 bunch lacinato kale (1/2 pound)
1 red onion
1/2 cup red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon minced cilantro, and a few whole leaves to be used as garnish
Freshly ground black pepper
Fresh Lemon Juice
Rinse lentils and discard any pebbles.
Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water. Cover and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid if necessary.
While the lentils are simmering, finely mince the kale and steam for about 7 minutes over boiling water. Squeeze excess water out of the kale and set aside.
Peel and mince the red onion into a very small dice, and then sauté in a small pan over medium heat. For 4-5 minutes until translucent and soft. Set aside.
When the lentils are ready, discard the onion, garlic and bay leaf and drain any excess liquid.
Prepare the vinaigrette by mixing the red wine vinegar, olive oil, cilantro , salt and pepper together in a small bowl.
Combine the lentils, kale and sautéed red onions. Pour the vinaigrette over the warm mixture and toss. Garnish individual bowls with lemon zest, a few leaves of cilantro and a squeeze of lemon.