This makes an excellent appetizer or summer main course, or serve it as a side dish with sausages or chops. Italians grow many types of lentils. Castelluccio lentils from Umbria and the Pantelleria variety from Sicily are two that I especially like because of their flavor and their thin skins, which make them more tender. But even ordinary supermarket lentils work for this salad, though you may need to cook them slightly longer. This salad is a hearty and nutritious dish that features lentils as its main ingredient. Lentils are a type of legume known for their high protein and fiber content, making them a great addition to a healthy diet. The salad also incorporates a variety of vegetables, including celery, onion, carrot, and red bell pepper, which add both flavor and texture. To enhance the taste, the vegetables are sautéed in extra-virgin olive oil along with fresh thyme, creating a fragrant base for the salad. Chopped tomatoes and minced garlic are then added to further enhance the flavors. The lentils are cooked in a simmering mixture of vegetables and water, allowing them to absorb the delicious flavors while becoming tender. The addition of red bell pepper adds a pop of color and a slightly sweet taste to the dish.
Serves 4 to 6
INGREDIENTS:
- 1 tender celery rib, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- ½ teaspoon chopped fresh thyme
- ¼ cup extra-virgin olive oil
- 8 ounces (about 1 cup) lentils (see headnote)
- 1 large tomato, seeded and chopped, or 1 cup chopped canned Italian tomatoes
- 1 garlic clove, minced
- Salt
- 1 large red bell pepper, chopped
- Freshly ground pepper
INSTRUCTIONS:
- In a large saucepan, cook the celery, onion, carrot, and thyme in the olive oil over medium heat until the vegetables are tender and golden, about 10 minutes.
- Meanwhile, wash the lentils under running water. Look them over and discard any shriveled ones or foreign objects.
- Stir the tomato and garlic into the vegetables. Add the lentils, 1 teaspoon salt, and 5 cups water and bring to a simmer. Cover, reduce the heat to low, and cook for 20 minutes.
- Stir in the bell pepper. Cook for 20 to 30 minutes more, stirring occasionally, until the lentils are tender and most of the liquid has evaporated. If the lentils start to dry out, add a little more warm water as needed.
- Add pepper to taste and more salt if needed. Serve warm or at room temperature.
NOTE:
- The salad can be served warm or at room temperature, allowing for flexibility in how it is enjoyed. It can be a satisfying main course for vegetarians or a nutritious side dish to accompany a larger meal. Not only is this salad packed with flavor, but it is also a wholesome option that provides a good balance of protein, fiber, and essential nutrients. It is a versatile dish that can be enjoyed as a light lunch, a refreshing side, or a healthy addition to a potluck or picnic spread.
- Overall, this lentil salad is a nutritious and delicious choice that highlights the natural flavors of the ingredients and offers a satisfying eating experience.
