• 1 1/2 cups French lentils
  • 1 bay leaf
  • 1 red pepper, diced
  • 4 scallions, thinly sliced
  • ½ cup walnuts, roughly chopped
  • 1/3 cup chopped mint
  • 2 cloves garlic, minced
  • 6 Tb. lemon juice
  • 2 tsp. curry powder
  • Salt, pepper
  • 1/4 to 1/3 cup extra virgin olive oil
  • Procedure
  • Combine the lentils and bay leaf in a medium saucepan with cold water to cover by 2 inches. Bring to a simmer and cover, simmer about 20 minutes, until tender. Drain. Transfer to a medium bowl and remove bay leaf. Add the red pepper, scallions, walnuts and mint.
  • Combine the garlic, lemon and curry in a small bowl and whisk. Add salt and pepper to taste. Add the olive oil slowly and taste for seasoning. Toss the dressing with the lentils.
  • Serve at room temperature or warm.
I am a huge fan of legumes and especially the quick cooking lentil. French lentils are the tiny, dark green ones you find in specialty food stores and places such as Food Works, Fromage and Whole Foods. Much more flavorful the flat brown lentil often used in making soup, the French lentil has a nutty taste and slightly al dente texture which I love. In my Indian classes there are so many varieties of lentils in beautiful colors that you can experiment with as well if you want to try something new for this recipe.
As with most legume recipes you can substitute any bean you like for the lentils and if using canned beans be sure to rinse and drain them before adding to the recipe. The same goes for the nuts – any nut would be delicious or simply omit them if desired.



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