It’s amazing what you can create using familiar ingredients if you add just one new flavor! Warm Lentil Salad uses items you may already have in the house. If you don’t have Sherry Vinegar, or Dry Sherry, don’t fret – you can leave them out and still have a wonderful dish.
WARM LENTIL SALAD FROM SPAIN
1# Dry Lentils
½ Onion, chopped
3 lg. cloves Garlic, sliced
3 Tb. Olive Oil
2 Tb Fresh Thyme or 1 Tb. dry Thyme
2 Tb Dry Sherry (optional)
1/3 C Olive Oil
1 Tb. Sherry Vinegar or Red Wine Vinegar
Cherry Tomatoes or Grape Tomatoes
Gorgonzola, Blue or Feta Cheese
Fresh Parsley for garnish
Plain Couscous (optional)
Put the lentils, onion, garlic and 3 Tb olive oil into a saucepan. Cover with 1-2 inches of cold water. Bring to a boil, then let simmer for about 30 minutes. Check the lentils for doneness: they should be completely soft, but not mushy.
Strain the lentils into a bowl and cover. If you are using dry thyme, add it now. If you have dry sherry, but not sherry vinegar, add it now. Reduce the cooking liquid by at least 1/3, until it is thick. Remove from heat, pour into a bowl and add sherry vinegar or wine vinegar, salt and pepper and whisk in 1/3 C olive oil.
If you wish to use couscous, while the cooking liquid is reducing, cook the couscous according to package directions, and then arrange it in a ring around the edge of a serving platter.
If you're using fresh Thyme, add it now to the cooking liquid. Stir the cooking liquid into the lentils, if using couscous, pour the lentils inside the couscous ring. Then garnish with cheese, tomatoes and parsley.
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