In the mood for a light, yet filling, nutritious, and delicious summer supper? Here’s an idea that can be on the table in no time if you have Ina’s Warm French Lentils ready in the freezer. (If not, you can find heat and serve lentils at your neighborhood Trader Joe’s.)
I tossed the mixed greens with a light lemon vinaigrette dressing, topped by a couple spoonfuls of warm lentils. Added some tomatoes, olives, avocado, and bleu cheese – and supper is on the table. (Walk away feeling satisfied, not stuffed, with room for a little something sweet!)
Here’s an excerpt from my post on December 25, 2013 (Christmas Eve Dinner) with Ina’s recipe for Warm French Lentils:
Saute a couple carrots (1/2-inch chopped) and one chopped leek (white and light green parts) in olive oil for about 5 minutes. Add one chopped garlic clove and saute for an additional minute. Set aside. Bring 4 cups water to a boil with 1 cup dry lentils, 1 turnip (cut in half) and one whole (peeled) onion stuck with 6 cloves. Once boiling, add the carrots and leeks, reduce heat, and simmer about 20 minutes until lentils are tender. Discard turnip and onion, strain lentil mixture, and toss in a bowl with 1 tsp. unsalted butter. In a separate bowl, make a Dijon vinaigrette. (1/4 cup olive oil, 2 TBPS red wine vinegar, 4 tsp. Dijon mustard, 1 TBSP kosher salt, and 1 tsp. black pepper. Add warm lentils to vinaigrette, toss, and let stand for about 15 minutes. Ready to enjoy!