Lentil Salad

I use Puy lentils whenever I have the chance. They come from the Auvergne region – central France – and they have a pleasant habit of holding themselves together when cooked, unlike some of their lentil brothers and sisters. That makes them perfect for a salad. This makes 2 large dinner-sized salads – or you can also reduce the amount of greens and serve the whole thing over pasta.

1 c. lentilles de Puy (Puy or green lentils), sorted
1 medium onion
3 cloves garlic
Olive oil
Salt and pepper

Saute the onion until translucent, then add the garlic and cook briefly. Stir in the lentils and add water to cover. Add salt and pepper – lentils are the exception to the Do Not Salt Beans Before Cooking rule – and bring to a boil. Reduce to a simmer and cook for about 45 minutes, or until tender but not mushy. If you have a pressure cooker, pressure cook for 20 minutes. In the meantime, make some marinated tomatoes:

1 pint cherry or grape tomatoes, quartered
Douse with:
balsamic vinegar
olive oil
a little water (helps cut the sharpness of the balsamic)
1 clove garlic, minced
salt and pepper (needs more than you might think)

When the lentils are cooked, drain them and serve them over a generous bed of arugula and/or spinach greens. Top with the marinated tomatoes – and some crumbled feta if you’re the type that likes that.