Lentil Salad

This is one of the salads I made during the heat wave we had last week, that’s all we make, salads and more salads when temperatures reach above 40 degrees Celsius, and the least I can do is to try to make sure we have at least a good variety of them. I made a few minor changes to Laura Calder’s lentil salad recipe and it turned out delicious, probably the best lentil salad we have ever had. We think cooking the lentils with bay leaves is what made all the difference. Laura Calder cooks the lentils without soaking them first but I am used to cooking lentils after at least soaking them for a few hours and that reduces the cooking time significantly, besides I am ready to do anything I can to avoid heating the kitchen more than it has to be. Oh and if it is as hot as it is here in your neck of the woods, then just soak the lentils in the fridge. French du Puy lentils hold their shape very nicely and don’t break apart during cooking but any kind of green lentils can be used. We had the salad at room temperature but I think it would make a great vegetarian fall or winter main course served warm as she recommends.

• 1 cup du Puy lentils or any other green lentils
• 2 bay leaves
• 2 tbsp olive oil
• 1 large white onion, diced
• 2 cloves garlic minced
• 2 tbsp balsamic vinegar
• 3-4 tbsp walnut oil
• Salt and pepper
• 3 oz walnuts, toasted
• 4 oz fresh goat cheese, broken into pinches

Soak the lentils in cold water for a few hours or preferably overnight. Drain and put the lentils in a saucepan with the bay leaves, bring it to a boil over high heat, then simmer until tender.
Drain the lentils, remove the bay leaves, rince and dry the saucepan and sauté the onion with olive oil until soft, add the garlic, and then deglaze with balsamic vinegar. Return the lentils to the saucepan and toss with the onion and garlic, adjust the seasoning and transfer to a serving dish. Drizzle walnut oil over the lentils and serve warm or at room temperature with walnuts and goat cheese.

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