Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese

Well, I’ve done over 100 posts on Feeding Groom and, like so many others that have posted recently, the welcome and the new friends have made such an impact on our lives here at the Red Brick Ranchero.

So has the food.

Groom has now joined the ranks of the medicated for high cholesterol. Is it my fault? Did I pick the wrong foods? I would say no. Well, maybe.

At any rate, in an effort to curb the cholesterol that is running rampant around here, the eating habits and menu choices have undergone a rather drastic change. Red meat is no longer the go-to meal. I’m sure the beef and lamb population is growing by leaps and bounds and pigs are breathing a sigh of relief. Shrimp will become less of an option.

Moderation is the new key to life here, so these foods won’t totally disappear.

They’ll just spend quality time with us.

Here’s a great recipe for Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese with is perfect with a beautiful piece of Grilled Steelhead Trout or salmon on top.

Very French, this is.

Very good for you too!

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese
Adapted from The Greens Cookbook by Deborah Madison

1-½ cups small French lentils,
2 medium carrots, peeled and diced into small squares
½ small Vidalia onion, diced
1 bay leaf
1 clove garlic, finely chopped
Good pinch coarse salt
2 large red bell peppers
1 tbsp fresh chopped mint
4 tbsp chopped mixed herbs..I used cilantro, Italian parsley and thyme
Freshly ground black pepper
Sherry vinegar to taste
8 ounces feta cheese
Extra virgin olive oil for garnish
Lemon Vinaigrette

Rinse the lentils, cover them generously with water and bring to boil with carrot, onion, bay leaf, garlic and salt. Simmer til cooked about 25 minutes. They should be tender and still hold their shape. Drain.

While lentils are cooking, roast the peppers over a flame until evenly charred and put in covered bowl to steam for 20 minutes or so. Then scrape off the charred skins with a knife. Don’t rinse under water. Slit open , remove the seed and cut into squares.

Fold vinaigrette into warm lentils. Add mint, herbs and peppers. Taste and season with freshly ground black pepper and salt if needed. Taste again, and this is a great hint..splash a bit of sherry vinegar on the lentils to brighten the flavors. It really works.
Crumble the feta cheese and gently stir into the lentils.
If you have grilled fish, plate on top of the salad and sprinkle a bit more chopped herbs for garnish.

Lemon Vinaigrette

Juice and peel of one large lemon
¼ tsp smoked sweet Spanish paprika
Pinch cayenne pepper
1 tsp garlic confit
Coarse salt to taste
8 tbsp extra virgin olive oil

Remove two wide strips of peel from the lemon with a vegetable peeler and slice them into narrow slivers. Put 3 tbsp of lemon juice in a bowl with the lemon peel, paprika, cayenne, garlic and salt. Which in the olive oil and adjust seasoning for tartness, adding more lemon juice or oil, whichever is needed.


Salad serves 4.

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese

Harira

Spices are fascinating people. Seriously. Think about it. You know them.

Pepper is the tall, dark and handsome guy you wish you knew. A little distant, gorgeous, but fickle. Goes with a lot of dishes.

So to speak.

Saffron is the elegant blonde in the crowd. The one that wears Shalimar and little black dresses and goes to the best parties.

Then there’s Turmeric. He’s the guy that loves leisure suits, loud and always has a joke to tell. But he gets the job done.

Cinnamon, that cute redhead. She changes her tune so fast, she’s deep and spicy and altogether different on many occasions.

Ginger. What can you say about her. She’s hot. She’s sexy. Up for anything.

You get these guys together and you’ve got something going. And in this soup, they do something to lentils and chickpeas that showcases each one of their strong points. It’s at once comforting, to the point, sensual and elegant. Different and familiar at the same time.

Perfect for a cold Sunday night.

Harira
Adapted from Dairy Hollow House Soup and Bread: A Country Inn
Cookbook

2 cups lentils, rinsed and picked over
6 cups water
2 bay leaves
1 - 14 ounce can garbanzo beans, drained and rinsed
½ stick butter
1 large onion, chopped
3 stalks celery, chopped
3.4 cup Italian parsley, chopped
1-½ tsp turmeric
1 tsp ground cinnamon
2 lbs fresh tomatoes, pureed in food processor
Good pinch of saffron threads
Big grating of fresh ginger
Freshly ground black pepper
4 ounces angel hair pasta, cooked
Coarse salt to taste

In large Dutch oven, put lentils and water and bay leaves. Bring to a boil, reduce heat to low and simmer covered, until lentils are done, takes about an hour. Stir in tomato puree.
Then add garbanzos.

In 10 inch skillet melt butter over medium heat add the onion and saute until starts to soften. This takes about five minutes. Add turmeric, celery and parsley and cook about five minutes. Add cinnamon and cook for ten minutes. Take off the heat and add the saffron, ginger and pepper. Add to the lentil mixture. Simmer covered 15 minutes.

When ready to serve, add pasta to soup. Add coarse salt and freshly ground black pepper to taste.

Serve with a big dollop of Greek Yogurt or sour cream and fresh parsley.

Serves 6.

Harira