Ingredients with Measurements:
- 1 cup dried green lentils
- 4 cups water
- 1 teaspoon salt
- 1 bunch orache (also known as mountain spinach or French spinach), washed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with 4 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and set aside to cool.
2. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Add the chopped orache, sliced red onion, crumbled feta cheese, chopped parsley, and chopped mint to the mixing bowl with the dressing. Toss to combine.
4. Add the cooled lentils to the mixing bowl and gently toss to combine all ingredients.
5. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 26g
Protein: 14g
Fiber: 10g
Sugar: 2g
Sodium: 680mg
Substitutions for ingredients:
- Orache can be substituted with baby spinach or arugula.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add roasted cherry tomatoes or roasted red peppers for extra flavor.
- Add cooked quinoa or brown rice for a heartier salad.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to rinse the lentils thoroughly before cooking to remove any debris.
- To save time, cook the lentils in advance and store them in the refrigerator until ready to use.
- This salad can be made up to a day in advance and stored in the refrigerator until ready to serve.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional chopped herbs or crumbled cheese.
Garnishes:
Chopped herbs or crumbled cheese.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve this salad with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the lentils are too firm, continue cooking for an additional 5-10 minutes until they are tender.
Food safety advice:
Be sure to store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Orache is a leafy green that has been used in cooking for centuries. It was a popular vegetable in medieval Europe and is still used in French cuisine today.
Flavor profiles:
This salad has a fresh and tangy flavor from the dressing, with a nutty and earthy flavor from the lentils. The orache adds a slightly bitter and herbaceous note, while the feta cheese adds a creamy and salty flavor.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
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