Another lentil salad. This is very, very good. Best lentil salad yet. I had this over a big pile of arugula this evening and it was just spectacular. It’s a simplified version of a recipe in the cookbook The Greek Vegetarian. My beloved husband made this for me, as I am sick with the flu. If you do not have a pressure cooker, you can cook the lentils in a regular pan for 35-45 minutes, until tender but not mushy.
olive oil for sauteeing
1/2 large onion, chopped
4 cloves garlic, minced
1 lb. lentils (Michael used our standard Puy lentils)
6 scallions, white and most of green parts, cut into thin rounds
1 13 oz. jar roasted red peppers, julienned (the original called for you to use fresh ones and roast them – you could roast them yourself if you felt like it – you’d probably want three or so)
salt and black pepper to taste
1/4 c. extra-virgin olive oil
4 T. red wine vinegar
1/4 c. chopped dill
1/2 lb. feta, crumbled (optional)
Saute onion in olive oil until largely translucent. Add garlic and stir briefly, then add lentils. Cover with water plus 2 inches, bring to pressure and cook for 20 minutes. Release pressure by placing cooker under running water. Drain lentils, reserving cooking liquid. In a large bowl, combine the lentils, scallions, remaining garlic, and peppers. Add salt, pepper, olive oil, and vinegar. Serve over a bed of arugula topped with dill and crumbled feta (I passed on the feta.)
Makes 8 servings.