PACKED LUNCH MONDAYS: PUY LENTIL SALAD WITH RED CHARD AND SUNDRIED TOMATOES

puy lentil salad-2 The weather has started to turn—we’ve now got decidedly cooler afternoons and breezy evenings. Stores are stocked up on Halloween décor and candy (surprisingly late this year), and I went to the first farmer’s market of the season. I am really, totally, absolutely in Fall mode. While Fall here doesn’t require sweaters or come with changing foliage, I’ve been adjusting my diet to include warming soups and stews (and lots of cake, but shhhhh we’ll talk about that another day).

This super-simple one-pot dish is flavorful and robust, and works well warm or cold. It takes minutes (seriously, under five) to prep, and cooks in no time. I made it twice last week for lunch, and it totally hit the spot. This recipe serves two (generously) but you could easily double it for a relaxed family lunch or dinner.

puy lentil salad-3

Puy Lentil Salad with Red Chard and Sundried Tomatoes
Serves 2
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 150 g (5.3 oz) Puy lentils, rinsed
  2. 2 cloves of garlic, skin on
  3. 1 small chili (or ½, or none if you don’t like spicy things)
  4. 25 g (0.9 oz) sundried tomatoes
  5. 60 ml (¼ cup) extra virgin olive oil
  6. Zest and juice of ½ a lemon
  7. 1 large handful fresh mint leaves
  8. 100 g (3.5 oz) red chard (chopped or whole baby leaves)
  9. Salt and pepper to taste
  10. Greek yogurt or tahini to serve (optional)
Instructions
  1. Fill a medium saucepan with water and bring to the boil. Add the lentils and garlic and cook until done, 20-25 minutes. When cooked, drain in a colander.
  2. While the lentils are cooking, finely chop the chili, and slice the sundried tomatoes into strips.
  3. Place the olive oil, chili, and sundried tomatoes in a small skillet on low heat, and bring to a very gentle simmer. Once it simmers, add the lemon zest, turn off the heat and allow the oil to cool.
  4. Squeeze the garlic cloves that were cooked with the lentils into the oil mixture and smoosh them with the back of a fork.
  5. While they are still warm, place the lentils in a bowl and add the oil mixture, lemon juice, mint, and chard. Stir through until combined. Season with salt and pepper to taste.
Notes
  1. This recipe serves two people, but can easily be doubled or tripled for a larger crowd.
Everyday Feasts http://www.everydayfeasts.com/

Enjoy!

 

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-Stephanie

      

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