Meatless Monday: Long Live Lentils

 

Preparing meatless or mostly meatless meals is becoming a more and more regular occurrence in our household…and the boys are loving it.  As we were preparing dinner: Green Lentil salad, Roasted Potatoes and Yellow Peppers, and Heirloom Tomato and Cucumber salad, the boys emerged from the basement, noses first, and asked what was for dinner.  A quick peek in the bubbling pan, and an unauthorized look into the oven, and there were exclamations of joy all around…except for the picky eater (but she is another story altogether). 

Although I have not been a consistent full-scale meal planner this summer, we have been doing a much much better job at eating everything in the fridge.  And the meatless meal described above reflects what we had in the kitchen that needed to be consumed prior to tomorrow’s CSA pickup.  The red onions onions, yellow peppers, red potatoes, fennel, hierloom tomatoes, cucumbers, as well as the fresh thyme and bay leaves were all from local sources – our CSA, our farmer’s market, and our own garden.

Every recipe is easy and painless to prepare.  All that is required is a good knife, high quality olive oil and balsamic vinegar, and some cookin’ music.  A step-by-step guide is below:

First, preheat the oven to 375 degrees or so.  Quarter small red potatoes, half a red onion, and a yellow pepper. Toss with olive oil, salt, pepper, paprika.  Place in the oven.  Let them roast while you get going on the other parts of dinner.

Second, follow the Lentilles du Puy salade recipe on David Leibovitz’s blog.  Get the lentils in some boiling water with a fresh bay leaf and fresh thyme. Slice and dice carrots, onions, and fennel.  Sautee.  Add the vegetables to the lentils when the lentils are done (after about 25 minutes).  Drain, if necessary.  Then mix up the olive oil, balsamic, and some good dijon mustard, and add to the lentils.

 

 And while the lentils are cooking, slice up the wonderful variety of tomatoes you bought from the farmer’s market, add sliced cucumbers from your garden (as well as the ones your neighbor brought over for you to eat), and toss well with a balsamic dressing.

Dinner is served.

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2 Comments to “Meatless Monday: Long Live Lentils”

  1. Liz, thank you for stopping by and commenting on my site! I find this post of yours to be quite timely for me… I really want to cook with lentils more, but I haven’t quite worked up the confidence to do it. I need to find more cheap options like this though. Plus it looks delicious. 🙂

    • You are most welcome. Your site is on my “to check” sites, now!

      The lentil recipe is really easy – and quite affordable. We are late comers to the lentil world, but adore the meals we prepare with the little green lentils, and red lentils. I’d recommend you give it a try.

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