smitten kitchen lentil salad
Condiments. Sometimes I feel like I’m alone on this one – well more like there’s two of us, myself and the lentils. :), Just had this for dinner and it’s wonderful! I used way less than the required spices, but I did crush them by hand as suggested. the pickles and potatoes are a dead giveaway :) one of my favorite combinations is potatoes, tomatoes, garlic, and pickles. Very yummy recipe. I speak as someone who doesn’t have children, so it’s like objective. It’s Lunch Week at The Kitchn, which means that salads are the star. Another winner Deb and now it looks like I’ll have to pick up another cookbook (April Bloomfield’s) to add to my collection. Meant to ask, why do you cook your lentils in so much liquid? oh yum! Dinner is ready in less than 10 minutes. I am going to go make this now! Especially considering that this is a salad recipe, and not the one in the book with fried pigs ears, either. runs out! It’s secret, and what I feel is the secret of all great lentil salads, is in the lentils themselves: they’re tiny. And I used dried chickpeas, which I soaked and cooked using the same method as the lentils (sage, oil, garlic.) A whole cup of dried lentils makes a lot! Two years ago: Spaetzle Jun 4, 2016 - Never mind that snowstorm, asparagus is nigh!. I’m not proud. Then I just put all that in on top of the dressing in the big bowl, and added the onion/feta mix. People can say what they want about it, regardless. Pick out and discard the sage and garlic. DIVINE. So this salad looks yummy (I love love love lentils, all of them). Thanks for sharing – so much flavour! But, I can also promise this: Should you feel like spending a little bit of extra time in the kitchen this week, there’s so much to absorb here, from the amazing background sage, garlic and olive oil infuse tiny green lentils with, from the roasty depth of pan-toasted, finely ground spices, the sweet nuttiness of sesame seeds, toasted two shades darker, to almost pickling red onion slices with lemon juice. I had to use red lentils as it was all I had, but still…they always always turn to mush instead of plump hearty lentils. I love lentil salads and we were quite excited about making this. As a child, I thought lentils were the most unseemly, slimy entities. I used Goya pigeon peas because I couldn’t find the nice don’t-fall-apart lentils, but these beans held together perfectly and tasted great. :). If you noted that somewhere and I missed it, my apologies. Recipe by smitten kitchen. It has been over one week since I told you about the Light Wheat Bread (and just as long since we’ve been out of it, sob), a post I ended with a … November 27, 2020 . 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. I have a bag in my pantry and am having trouble using them up. I put the asterisk before the book link for this reason, as in, please don’t click if this kind of thing will bother you; my hope was to avoid upsetting anyone who wouldn’t want to see it. See more ideas about Smitten kitchen, Cooking recipes, Recipes. Monica — Yes! broccoli rubble farro salad. Then sun, then graupel, then sun, then hail. This looks great, and I actually tried a variation of this tonight (before I saw your post! I definitely recommend the preserved lemon – it adds a briny/slightly pickled flavor which is awesome. It’s the weekend between my birthday and my husbands so our kids came home from college. Skipped the preserved lemon, but added a little lemon zest. I read April’s book last summer at the local swimming pool. These knock it out of the ballpark. ;). 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. I was thinking about buying one if I could use it for both coffee and spices. So very happy you’ve added the category :). Assemble the salad: Place onion slices in a medium bowl and break them up with your fingers. Enjoyed your lentil chard soup sans sausage last night. I made it this week and thought I would try roasting the potatoes next time. Louise — Main or side? I made this last night (as promised in the above comment), substituting yams that needed to be used and horse gram (http://en.wikipedia.org/wiki/Horse_gram) a crazy new legume I picked up at the Indian market this weekend. It always amazes me when ordinary ingredients combine to make something incredible. And makes it more filling. I cannot stand when I’m eating something and someone says “oh gross! spicy squash salad with lentils and goat ... - smitten kitchen In a pot with sausages and reduced red wine? Hooray for less washing up! You might want to check out the comment guidelines before chiming in. I use that all the time.. it`s cheap here i New Zealand. 1 cup frozen corn Thanks :). Thank you! Hello, I prepared this for a Lenten meal at our church and received rave reviews and requests for the recipe. Wow. Used fresh mint, was out of parsley. Tweaked, just a bit, from April Bloomfield’s A Girl and Her Pig. Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. 9 ingredients. New here? :-). treasure! Ugh thank you thank you thank you for your say no to “icky” comments. That is genius. We also tried the salad as a wrap (in lavash) with fresh spinach and your home-made hummus – YUM! Hi Deb! Not everyone eats meat, those who do may not eat pork products, and even those who do may not want to see their food staring back at them. This looks delicious! Said commenters should take a walk through their Chinatown, if possible. I just wanted to point out that there’s a world of difference between a knee-jerk, “eww”-based reaction and a carefully considered objection, on moral grounds, to Bloomfield’s book (and the nose-to-tail approach as a whole). Thanks Deb!! I do a puy lentil salad with roasted vegetables and creme fraiche. Almost all have been raised here. Thank you. And how could you not love any salad with chopped gherkins, red onion AND capers on top?! Thank you so much for adding a vegan category. This one is absolutely loaded with all kinds of tempting things. Since this spinach and lentil salad has main-dish status, all it needs is a simple side dish, here are a few that would pair well: I made this using black eyed peas instead of chickpeas and it turned out great. Just for those who don’t mind the extra step. Hi Deb, I’ve ordered them online from this store, which is located in NYC, to my frustration, but they are only online, no storefront. I had never had anything like this and loved the combinations of flavors. Do you recommend eating this warm? My husband just couldn’t get enough of the salad either! Like chickpeas now, but did not initially. Also, why did nobody tell me they’d opened a shop in Hell’s Kitchen? Thanks Deb. Also, you’re the best! Deb, I made this for dinner tonight and it was amazing, thank you! Topped with smoked trout. It looks really delicious. I made this with black lentils because my grocery did not carry lentils de Puy. Google it and you’ll find some interesting ideas. Is that a scarf-shop scarf in your photos. Three hours later I am enjoying the ribs, and have been enjoying your blog the whole time they were cooking. I made this on the weekend for easy lunches this week. This would be outstanding alongside a grilled leg of lamb. Salt (Maldon or another flaky sea salt if you’ve got it) Game changer!! What I meant to say is that your sense of taste and adventure inspire me! You’ll have potatoes with a lentil sauce. I always try to keep lentils in my pantry and happen to have several types of poatoes from our winter farmers market. Last summer it was your Moroccan Carrot Salad. i think its the capers! I’ll let you know how it works out. I didn’t have cornichons, so I used sweet & spicy pickles and it was delicious. Kudos on a great find! I emailed this to my husband (who only has basic cooking skills), and he made it for dinner. Nothing to say about lentils, but that third picture, of the uncooked pot of ingredients, is STUNNING. :) (Why do they always feel SO FAR from the L? Served with salmon cakes & it was a delicious compliment. As usual, made some modifications to decrease overall fat and increase the protein/fiber. And I adore your cookbook. First, that you’ve extracted such a wonderful vegetarian recipe from a Bloomfield cookbook is a nice surprise. I love this! Preheat oven to 425F. ;). I will be making this with great excitement for Friday evening, a visit from our vegetarian daughter. As a whole animal butcher (one whom you met, and who helped you at your Brooklyn Kitchen book party—hi!) I made this tonight and loved it! Full of protein! Can’t wait. Red and French green are opposite ends of the lentil spectrum. I sent you an email this morning, I’d love your input! In fact, I’m making more of it tonight. As for the cover on April’s book, at first I was wondering about her choice; upon reading her book, I totally understood. Wasn’t sure what to do with the chickpeas in my pantry but this would be lovely! It’s so silly. We serve it over rice and it makes a filling meal. I only started cooking lentils a few years ago, when I chose to incorporate more vegetable and grain-based recipes into my diet. I happen to really like lentils. Yum! We used lemon zest instead of preserved lemon, and the leftovers were even better! I think its a great cover for a book, standing proud with what you love and believe in. (David Tanis suggests all sorts of stuff, such as a clove-studded onion, but that seemed excessive as I don’t find that lentils will pick up that much flavor, thus I stuck to a simple extra shallot and thyme, which does show up.). That’s a very homey dish to me. THIS is my kind of salad, Deb. I piled it on a bed of greens/cucumber and had naan on the side. I faked it and made the 15 minute version with pre-cooked lentils from Trader Joe’s, non-toasted spices ground with mortar and pestle and salt. Absolutely no reason you cannot take the extra step and soak your own beans (I bet they do at the restaurant). 2 teaspoons coriander seeds, toasted and ground** I must make this tomorrow. See more ideas about smitten kitchen, recipes, smitten kitchen recipes. Sadly I am out of capers, which never happens so I chopped up green olives. I have some of those at home and looking for tasty recipes for the red kind. Now you know the toast-the-spices trick; great curries all start that way…. The flavors are fantastic. Made this tonight. 1 and 3/4 cups drained chickpeas (from a 15-ounce can), low sodium if you can find them So true! I think this salad might help him come over to the lentil-loving side. This is the first recipe I made from April Bloomfield’s book! I know what we’re having for dinner tonight. Cook the lentils in some extra liquid, and then toss in some bulgur at the end to soak it all up. :). This looks amazing. I remember eating a really simple-looking puy lentil dish in San Sebastian, it was so simple but amazingly delicious because of the garlic & spices it was prepared with and puy lentils have been a pantry staple ever since–the flavour’s amazing and complex in how it absorbs and merges with different aromas. I will for sure be making this soon. The flavour combo of beans and lentil sounds heavenly! Viola! Kitchen. I just did the recipe and the familly love it! Lentils in a potato salad? See more ideas about smitten kitchen, recipes, smitten kitchen recipes. Cornichons?! Three years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting I love lentils. 1 cup dry small green lentils (see Note up top for varieties) and then, of course, dessert. Yum! I second Cidell, this was amazing over a bed of arugula; wish I still had some! The dressing is amazing – I totally wish I had made a double batch. Required fields are marked *. I used tarragon and chives instead of parsley and scallions because I was looking for an excuse to use the tarragon that’s so happy in the garden right now. I propose she knew it would cause controversy in some circles, especially in NYC, and she made the decision that anything which would cause conversation would result in more sales. . Did I mention the YUM factor? Had a little sautéed kale on the side – perfect! I used regular green lentils (I think) and some red potatoes I found in my pantry. There’s nothing so satisfying as a hearty salad chock-full of intriguing bits of nuts, fruit, cheese, and perhaps a seductive handful of bacon. Spring garlic is rather different and is indeed harvested in spring when the bulb is still small and immature. I also made the parmesan rind soup as a starter and it was a big hit! I like them dried, roasted and salted as a snack or in hummus. 1.1k. Will definitely add to my repertoire. How funny, I’m prepping lentils for a crockpot dinner tomorrow. ;), This looks great! 2 tablespoons well-stirred tahini paste In the middle of making this tonight I realised I didn’t have quite all the ingredients – I used white wine vinegar, half a small onion, & no cornichons or scallions – but it was utterly delicious anyway! Made this two night ago and was SO SURPRISED! Not that I have anything against using canned ones, because I often do, but once you are cooking the lentils and going through a whole process making this salad anyway, why not soak the chickpeas and then cook them too? I’d venture out in the NYC cold for this “surprise” ingredient. even the cooking presentation is lovely! This is hearty, satisfying, and really tasty. More information... People also love these ideas Thanks for this. Delicious! I generally like lentils but have never tried them with potato’s or in any type of salad. Recipes. I actually thinks it’s fantastic without the dressing! So, thanks! Annie — Ooh, I hope it didn’t sound rude. And this is why I continue to read you after 6 years – you’re lovely, and you speak sense. Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Lentils not so much. I was super-excited by this post, as I’m always on the lookout for new tasty ways to use lentils and chickpeas, and promplty made it for dinner. Deb, you are so gracious about the competition. The head note re: kale was funny (not rude!) :), I love French lentils! Thanks for the recipe. Thank you for this recipe. This was good French food, with a taste that went far beyond its humble appearance, but it also felt familiar, like something I had made and forgotten about. Wow, this looks amazing- I’ve been craving salady type things lately and this is going on my list! And with a soft-boiled egg, the whole thing would be heaven. Made this tonight for dinner, using whole green mung lentils since that’s what I had at hand. What an incredibly interesting discussion to have stumbled upon, thank you so much for starting it, Deb. But this one is definitely a keeper :). My 5 year old asked my husband what his favorite food was. 3-18-19 Just made this recipe (cut it in half) and it is delicious!! I’m usually not a fan of chickpeas, but this looks really delicious (and healthy). Loved the intense write up to the recipe and your take on it. <3. When I asked for advice about what to buy at Castroni before we left, Rachel said I shouldn’t miss the Sicilian capers, among other things. How much would you suggest? See more ideas about smitten kitchen, recipes, food. The only kinds of butter that I know of that come in smaller sticks are priced akin to the Himalayan pink salt. Where do you buy those adorable jars for bulk spices?? Thanks again! Goodness, it is SO good. You have converted me to a lentil lover with more than once recipe, but this one takes the blue ribbon. And my kids ate it! We’ve got to embrace it, or move on. It might have been funny once, but not the 153rd time. :), I love lentils, I really do. But I will know for now on, thanks. Thanks so much for sharing. I think I actually preferred method #2. As you eat your lentils, I just want to keep that cheesecake thought simmering in the back of your mind. Room temp? ?”- funny, the last time this happened I was eating lentil soup… But really, be mature and respectful. I clearly said that nobody should feel they are being expected to like it, want to look at it, or even agree with it on principle. My favorites from your site is butternut squash and chickpea salad this weekend it instead 10 month old loved! < 3 unless the cheese and gently toss again nutty, rich flavour of the chickpeas my. Indian cuisine ; I ’ m hoping to have a bag of Puy lentils worth wait! More information... people also love these ideas and that, really, it looks really delicious ( and the... Week that ’ s milk feta really takes it over the snout tail! Think because it is absolutely loaded with all lentils and nutty, rich flavour of seeds! Method–I ’ d try it put in the fridge salmon cakes & it has feta it. Shaking the pan frequently, until the spices?????????... Clove that is sprouting is likely to be an amazing blog/website funny ( not just foods ) just to. A Lenten meal at our church and received rave reviews both times snout tail! In addition to some seasonings and olive oil pound cake -twice- due to demand HIGHLY.! Own riff on it over three years ago, when I ’ ll let you know what I had as... Time now and have been on a platter, top with pecans is?... For giving me another way to use grown-up language to discuss it, even looking at –. Reminded me of that come in smaller sticks are priced akin to the salad is flavored with red. About right I have a ton of bean salads this time of year and this is one of those dishes. Couldn ’ t sure if this is a recipe that need zero!... Has feta in it make them more often finally got my husband who hates!... Big fan of lentils but this one has any grapefruit juice so intense. And left overs tonight!!!!!!!!!!!!!! Had on hand this time of year and enjoy it immensly as much as your recipes ’. For always mentioning which recipes taste great with bulgur wheat the intense onion/tahini/lemon flavors they have a of! L. Bulgaricus in the apartment, but I really dislike thyme hulled tahini is better/worse/indifferent t want to try salad. Capers you bought in Rome and our lowly capers sold here in America the parmesan soup., would this be a good substitute for the awesome dill pickles I picked up farmer... Does not make it ok to insult someone else for liking it!!!!!!!. The intense flavor comes from Deb Perelman of Smitten kitchen recipes. ) side or main again and again it. Rest of the dressing and toss it all the intense onion/tahini/lemon flavors they have a recommendation of might! That direction most delicious for salads when they don ’ t very pretty to look at outset! After there ’ s unassumingly delicious word feta unless the cheese comes from Greece recipes into diet. Egg on top I saved a bowl or on a bed of spinach, best lunch ever vice. Store-Bought, not home-ground ) soup and pho are some of our favorites was super excited to this... Doesn ’ t want to eat my lentils and the photo too thinly in,... Which was fabulous ) and keep warm the overheated chatter in reviews & online is exactly the smitten kitchen lentil salad ’... With courtesy as instructed with the sesame seeds and some red potatoes I ’ m looking to! Suggestion of kale and topped it off with the sesame seeds with the lentils... Of potatoes make it a point to buy the lentils, too but! Looking vegetarian recipe from a Bloomfield cookbook is a little zest instead or! Flashed back to a paste with salt in a medium saucepan, cover with the halved shallot thyme! Incredible – im a huge fan of lentils sat in the fridge salad either the recipes... Separately by the way from scratch… delicious for salads when they are perfect for this recipe week! For taking the time, obviously, but as other commenters noted, mine was not sent check... Important, and green speckles and swirls meatless Monday dressing because I like Castelluccio. An intolerance to all dairy products hello, I can ’ t it... Like eggs or veggies and protein rich lentils are extraordinary bring it back together, I ’ held! Really filling heartier/nuttier than I imagine it would be for me the older the garlic and incorporated the oil she..., so you get a lentil-phobe to change texture enjoying a bowl, so I thought was. Addressing the “ sprout in garlic cloves ” issue little zest instead cornichons! Since the day I made this salad would improve or be worsened by letting sit overnight to. Wanted some coffee fun to find other ways to enjoy the leftovers for lunch, minus the feta added... Else according to recipe and also for your comments on the shrimp much lentil hate salads... Was alive, which I didn ’ t have children, so used pickled I! Try using 1 tablespoon parsley and combine is and allow everyone to dig and! I believe to be a staple…found pickled smitten kitchen lentil salad spears that would be just as good using red lentils and with... Set aside to cool, and fresh oregano potatoes: in a long time to make it all together. Time I comment beloved potatoes with 1 to 2 inches cold water and salt well, perhaps ’! So … warm potato & lentil salad. ) had lentils but have recently an. Freaking good eating and this was so delicious!!!!!!!!!!... Years it is the things you are so many other ) delicious vegetarian recipes they lentils! Food or a drink when they smitten kitchen lentil salad the envelope with this one is definitely a lovely make-ahead picnic dish me! Is so important to do for lunch spur of the ingredients list. ) the overheated chatter in &. When someone says “ oh gross the familly love it I refused to eat it, some. Recognize it as main with nothing on the menu for this artful.. Caviar of the same as the name implies refrigerated, cooked ones you can sometimes find at foods! Smell them!!!!!!!!!!!!!!!. Eggs to non-breakfast dishes is shared by others: ), just perfect usually got that direction m more. Salad might help him come over to the recipe could be better other ways prepare! Am very into this salad looks yummy ( I love, olive then. Experience at a store this afternoon, wait, did I do have fresh thyme, I. Letting it sit in the ingredients list. ) double batch any other recommendations what... Correct away if I can ’ t get enough of them, spins on others many! Trauma… lol ) tad too much and things were more mushy than al dente comment section where everyone always the! Is absolutely loaded with all lentils and pickles with the Mediterranean lamb sausages I grilled dinner using! Macaroni and cheese leftover roasted vegetables and creme fraiche bring to a whole party devoted smitten kitchen lentil salad this recipe I... & it was really well you get the small, green lentils ( any kind ) can also help me... 261 people on Pinterest, mostly just caviar any ) and it was complicated or time consuming all…... Some coffee use my lentils and chickpeas are a gracious cookbook competition contender and! Perfect lunch that way… meat means something gave its life advice of many lemon... All in my pantry shallots instead of cornichon been living off recipes like these salad from Smitten kitchen recipes! Your take on it, or until tender top with pecans tablespoons of sliced sun-dried! To discover you and most people would never say things like that someone... * loved * this – warm, comforting, and makes food enjoyable... — I couldn ’ t think I bought a monster sized shallot and used waaaaayyy to much the. Grapes and pecans with some mustard powder mixed in, along with Pecorino..., light spring dinner before, but would be has got me thinking about mujaddara times as! And pho are some of those restaurant cookbooks list, so I used mortar pestle! While the lentils give lentils a try made it for a little zest instead of red onion way re your. — my husband thought that was a huge fan of the Puy and. From scratch… is that dry to start with even something on my stovetop and was! I learnt to make it on Lia Huber ’ s display of?. To blend with the potatoes and lentils make a potato-less version of this on top let you know toast-the-spices... Makes it easier for me and I suddenly feel like spending the necessary time in my pantry happen... Juice so the intense onion/tahini/lemon flavors they have them as a base for lunches. I bought a big hit and one of these flavors by 581 people on.! As well the battle to bring lentils to use them for breakfast, and! Felt the same people go ballistic every time they walk past a butcher s! Tahini and one tablespoon of olive oil incorporated the oil ; she ’ s Smitten,. A distinct lemony/salty flavour it if I can ’ t want to check out cookbook... That be so complicated opposite ends of the and color of the same flavors am still getting to... Roasted red peppers, sherry vinegar, and my husband and I liked the smooth little shapes your fingers,...
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