‘The Art of Simple Food’

2. Lentil Salad
4 servings

French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked. Sort and rinse:
1 cup lentils

Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with:
1 tablespoon red wine vinegar
Salt
Fresh-ground black pepper

Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Add:
3 tablespoons extra-virgin olive oil
1/4 cup thinly sliced scallions or
3 tablespoons finely diced shallot
3 tablespoons chopped parsley

Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

Variations:
• Add 1/2 cup diced cucumber.
• Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.
• Garnish with 1/2 cup crumbled goat or feta cheese.
• Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley.
• Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.

Excerpts from "The Art of Simple Food" Copyright 2007 by Alice Waters, Clarkson Potter publishers.

© 2008