“The only true wisdom is in knowing you know nothing.”
― Socrates
Greetings fine blogging friends!
I’m back home after a brief business trip to the foothills of the Rocky Mountains (a fancy way of saying Calgary).
I have returned home to a few new blooms in the garden and dare I say….just a tiny bit of a tan on my face?!! Okay, that might be stretching it a (just a little) but I did spend a couple of days in the warm Prairie sun – it was pretty sweet 
It’s always extra-super-amazing to be back home, no matter how long I leave for.
“Unless someone like you cares a whole awful lot,
Nothing is going to get better. It’s not.”― Dr. Seuss, The Lorax
In keeping with my last post (and a few before that I think!), here is one of my favorite go-to cold protein salad recipes. I hesitate to call it a recipe, as it’s more just a food I love, and a food I fall back on time and time again.
More lentils! But not just any old lentils.
I am talking about French lentils, or Puy lentils as they are also called (they originally came from Puy, France). Those of you who read this blog regularly might just say I have been training for France my entire adult life – which is about as long as I’ve been enjoying these deliciously sophisticated legumes!!
“Count your age by friends, not years. Count your life by smiles, not tears.”
― John Lennon
It could be hard to find these in some parts of the world, and I’ve always found them successfully in health food or organic grocery stores. A suitable substitute would be ‘Beluga’ lentils, also black and a little plumper.
I have read that French lentils take longer to cook than other lentils, which I have never found to be the case – it could be because I steam them, instead of boiling them (which for me always turns this kind to mush).
Does anyone else do this too?
I can’t tell you where I learned this from, or how I learned it, because I honestly don’t remember – but what I can tell you is it makes them ridiculously good!
Let’s get to this fierce salad, shall we? Yes!
“I can’t go back to yesterday because I was a different person then. ”
― Lewis Carroll, Alice in Wonderland
The Less:
Less boiling in hot water means more in-tact nutrition in your final product. Less canned beans and lentils means more texture, and less waste, recycling, and cost. Less heavy & starchy beans means a lighter feeling in your tummy, and less heavy tummies means more light smiles and happy times – and (maybe) (just a little) less gas. Good, right?
The More:
More high fiber legumes means more roughage in your system. More rich protein and satisfaction means you need to eat less to get full. More yummy textures and flavors mean more variety and substance. More taste and versatility means you can serve these to anyone – even if they aren’t lentil lovers (yet!).
Fierce French Lentil Salad:
- (1) cup French lentils or Puy lentils (can sub Beluga lentils)
- (1) pint grape tomatoes, roasted (or 1/2 cup thinly sliced or chopped sun-dried tomatoes in oil)
- (1/2) cup green onions
- (3) tbsp extra virgin olive oil
- (2) tbsp red wine vinegar
- (1) tsp salt (or to taste)
- (1/2) cup roasted almond slivers or blanched sliced almonds
- (1/2) cup cubes of feta cheese (optional)
- fresh black pepper
The Lentils:
The trick here is to soak the lentils at least 12 hours. I usually put up a bowl to soak over night and cook them in the morning or the following evening.
Combine the lentils with lots of cold water and soak. When ready to cook, drain the lentils and rinse in a colander with plenty of cold water. Put the lentils into a vegetable steamer with enough water to last long enough to boil 25-30 minutes. Bring to a boil, once the steam water is boiling, turn the heat to medium-high and cook, covered for 25-30 minutes, or until the lentils are soft. You can test them by tasting or squashing one between your fingers – it should crush easily, but you don’t want it to be mush either.
Once the lentils are done (soft but firm), transfer them to a bowl to cool. After about 5 minutes, add the olive oil and salt (you can also add the vinegar at this stage) to the still warm/hot lentils – this allows the oil and salt to soak into each lentil’s individual little soul, infusing it with yummy depth and fierce flavor!
From here, you can store the lentils in the fridge until you want to use them. Or, proceed with the following steps!
The Tomatoes:
If you are using roasted grape tomatoes, rinse the tomatoes in water and drain. Heat the oven to 350 degrees. Toss the tomatoes in a tbsp of olive oil or so and sprinkle with a little salt and pepper. Place on a flat oiled sheet, and roast the tomatoes until wrinkly – anywhere from 45 minutes to an hour. They should be black a little on the bottom. Remove and cool on the pan before transferring to a bowl.
This step can be done well in advance – I often buy ‘cast-offs’ from the produce section of wrinkly tomatoes that are too old to eat fresh. They are usually dirt cheap and I roast them and keep them in the fridge. Delicious on sandwiches or on top of a salad or roasted veggies – even on pasta with capers!
The Nuts:
Roast the nuts by placing them dry on a flat cookie sheet in the oven. Roast at 350 degrees for about 3-4 minutes, or until fragrant and turning brown.
Roasted almonds are the family favorite and we have a bowl of them in the kitchen pretty much all the time. The kids love them, the husband loves them, guests love them. I often toast up a few cups and use them at dinner.
Leftovers are brilliant on breakfast cereals or Mediterranean yoghurt in the morning with hemp hearts & maple syrup
To create the salad, combine the oiled & salted cooked (and cooled) lentils in a bowl with the nuts, green onions, and optional feta. If you are using sun-dried tomatoes, add them when you mix as well. For the roasted tomatoes, add these to the top of the mixture in the serving bowl(s) just before serving.
Do what you can, with what you have, where you are.”
― Theodore Roosevelt
This dish (or a version of this dish) is a fabulous picnic salad or addition to a summer potluck. Served with greens, fresh baguette or crackers, and a glass of French wine, the only thing better would be, well, being in France!
“Be yourself; everyone else is already taken.”
― Oscar Wilde
Life isn’t about finding yourself. Life is about creating yourself.”
― George Bernard Shaw
Getting out there into the big big world helps us to appreciate coming home (just a little) more, and I always come home (just a little) more thankful for all the relationships I am so lucky to be a participant in.
Whether it is the friendships and connections forged on the road or the smiles on the kids faces when you walk in the door (yes – even after one night away – lucky me!), interactions with others are always an extraordinarily special gift.
It’s a good life, indeed. Isn’t it?
Thanks to all of you who continue to read and support this (little) blog – your comments always make my day, no matter where I am!
“It is not that I’m so smart. But I stay with the questions much longer.”
― Albert Einstein
- What’s your favorite potluck summer salad?
- Have you a favorite lentil variety or recipe to share with us?
Let us know! I hear there is a sweet vegan potluck coming up (click the link for more info over at an unrefined vegan), it’s time to start planning contributions!
I can’t wait to see what we are all bringing to the table, and a giant thanks to Ann at AUV for bringing it all together and for all the inspiration!
Yours in Less,
My favorite summer potluck salad is a caprese style pasta salad with little grape tomatoes (or even better, currant tomatoes!), fresh mozzarella in little cubes, and fresh basil, with a dressing of olive oil, balsamic vinegar, crushed garlic, and salt and pepper. SO GOOD! But the lentils look pretty good too, I’ll have to try that soon. Thanks!
Oh my, yes – that is a wonderful summer salad combo indeed! I am a giant fan too – always amazing – I might have to add a little garlic to mine next time too! Great suggestion! Thanks for stopping by!
I’m certain I’ve never had anything like this, yum. It reminds me that I need to experiment with more lentils. I’ve only had green and red and black (that makes me sound sooo sophisticated). I love your posts! We have to be blog buddies
Yes! I think we share a few common passions judging by what I have enjoyed of your blog so far (thanks WordPress!) I am so happy I found it and your chunky salad has inspired a few meals already – yes – including tonight’s dinner!
These lentils are such a good hearty staple and they keep well too once cooked – they have a rich earthy flavor that other lentils don’t, they are my faves!
I pinned your salad!
Sweet! I’ll find you on Pinterest too! Here’s to blogging!
I adore lentils and don’t make them often enough. This lentil salad looks perfect for spring and summer. Thanks Shira!
Thanks Karista! It’s a super versatile recipe and lends itself well to almost any adaptation too – I hope you enjoy some soon – have a fabulous evening!
I think your idea of steaming the lentils is brilliant! I’ve only just started cooking French lentils… usually I favour the red, but I love the taste of the French now! The quotes scattered through your post have made me smile on a somewhat not-so-smiley-day…. thanks
Thanks Lou! Always good to hear when reading a blog can help cheer someone up on a day it was needed (*hugs*) – I love that blogging gives us that!! I don’t cross paths with too many others who love the French ones as much as I do – I am so glad you like them too! I’d love to hear how it goes if you try the steaming method – I think they are amazing this way! Have a great night! xo!
I can’t wait to try this method. When I make lentils they are usually too mushy, I’m sure your way is the way to go. Thanks for another great idea and excellent recipe.
My pleasure – thanks for popping in and for your comment! I hope it works out for – it has never failed me, you just have to make sure you cook them long enough..30 minutes is great on a medium steam. Keep us posted, I’d love to hear how it goes!
What a wonderful salad! This sounds so delicious. I definitely know what you mean about “food i love” versus a recipe…. There are so many things I make that I think of that way! It gets hard to blog about them, since I never measure anything! I adore the picture of the old fence up the street from your house; what a beautiful little spot. thanks for another great recipe!
Thanks! The ‘food we love’ category should really grow I think as it is so much fun to see what folks love, but it is very difficult to articulate some of the things we could prepare in our sleep
I loved this little shot – amazing what can reveal itself in the least expected places, hey?!
The best recipes are of food we love and in my mind simplicity all wins out! Hope you have a fab rest of the week…just dropped by to say hi before I get back to the books xox
Thanks Sarah! I hope the studying is going well!! Totally agree with you – I think the ‘food we love’ category has (un)officially been launched here! xo!
Howdy from deep down under in NZ, S! Hope your travels to Calgary were a success.
I love Puy lentils, so I’ll be giving this a go when I get back to Syders. As for lentil recipes, I am sure you know all about the fabulous Sarah Britton from My New Roots – she does an absolutely divine lentil salad – here is the link:http://mynewroots.blogspot.co.nz/2011/03/meatless-mondays-with-martha-stewart.html
If you haven’t tried it, it is seriously good. Cheers from Auckland,
Hi J! I hope NZ is amazing – my trip was great – always lot of great company with good food and wine
This recipe looks awesome! I do love Sarah’s blog and will try this one for sure!! Thanks for the link! Have a wonderful time on your trip!! xo!
Good to have you back, Shira! This looks fantastic. I adore lentils and have something like this on my list – perhaps you’ll see it soon, since I’m trying to use up what I have in the cupboards! I did a lovely cider and lentil stew a while ago too, that was lovely. Great post, as usual
Cider and lentil sounds so wonderful! I’ll look it up the next cold wet day – which, so far is almost everyday here! Thanks Nick!! xo!
What a lovely salad. I love the flavor of roasted tomatoes with French lentils (and any sweet/earthy flavor combo, really). I’m intrigued by your steaming method! I never soak and always boil lentils–but then you really have to watch to make sure you catch then at just the right point for a salad. I’m definitely going to try your steaming suggestion.
Thanks Emmy! I’d love to see how the steaming works out for you – I only do it with this variety – I always seems to turn them to mush if I tried to boil them! Keep me posted! xo!
Omg this sounds soooo good. I have to make this salad this week now.
Thank you! Enjoy!
Let us know how it goes, will you?!
This is one of my all time favourite salads! I usually add a bunch of semi sundried tomatoes and plum tomatoes, a drizzle of sweet balsamic and basil infused olive oil. all topped on a bed of rocket! so french
and sooo good!!!!
Yipeeee! Love those additions – and the rocket – perfection! Yes, so french, and so perfect! Thanks Alexia!
Delicious salad! I mostly eat lentils in a soup, but this is great for the warmer season!
Yes! These little guys make for a perfect cold salad – I hope you get to try it Villy – have a great day!
Oooh steamed lentils? I really like that idea I’m going to have to try it! I love how simple this salad looks….leftovers on breafast cereals you say? What an interesting combination and I’m always up for trying something different!
I can’t wait to see what other awesome French-inspired food you come up with Shira
Because so far you are on a roll!
Happy Thursday
xo
Thanks Gabby!! Steaming them makes for a perfect texture and jeeps them nice and firm – I think I may have to fix above as I meant to say we use roasted almonds on breakfast cereal (lentils would be quite the adventure – but who knows!!) – I’ll go back and fix that a little!
The trip is coming up soon….lots of training yet to do! Have a great day! xo!
Hahah most likely my fault…I was still waking up! lol But I may have to try that still, I mean why not? Hmmm the gears are turning….
You too Shira!
It might be a breakfast for true adventurous vegan champions! I might just try it too now!!
Yeah, I’m all over steaming the lentils! Genius! French lentils are one of my favorite beans, great flavor, adorable…Beautiful photos, my friend!
And thanks for the Potluck shout-out! Yay!
Thanks Ann!
They are my top 3 too in this house for sure! My pleasure – looking forward to it!
Looks yummy! And about steaming the lentils – who knew? I’m still in training for me trip to France, but I’ll get there some day.
This is a great place to start training – of course, a nightly glass of red wine works just as well too
! I know, who knew?!
I was just thinking about French Lentils yesterday. This post has sealed the deal and I am picking some up today! Very beautiful and detailed post. Great job!
Thanks! So glad!
I’d love to know how you prepare them!
I like every seasoning in this, Shira, but I have never been able to like lentils. I have heard that lentils de Puy are the best though, grown with organic methods.
Yes Sharyn , it is interesting that I only ever seem to find organic ones! Works great as it the preference as well – it’s good there are plenty of other great legumes out there to enjoy! Thanks! xo!
I love Puy lentils, but I’ve never heard of steaming them! I’ll have to give it a try. That salad sounds wonderful!
Thanks Eileen! Let me know how it goes – I hope you enjoy!
This salad looks great. I have never thought about steaming my lentils, but I love this idea! I will be doing that for sure instead of boiling now!
Thanks Brit! I’ve for some reason only steamed this kind – works well if they are soaked well! I hope it works out!
This looks very tasty!! I love feta cheese
Thanks! Perfect with a yummy dark beer?! Yes!
ha ha I like where your head is at!
I love lentils and this looks fantastic! Love the combo…and I happen to have Beluga lentils in the pantry!
What a perfect coincidence! Let me know how it goes Nora – what do you normally do with them? That’s awesome!
yummmm
Thanks for stopping by Jai!
Looks yummy & very healthy… I’m pretty sure I’ve written this before but I just LOVE your food photos, they are always amazing!
Oh thank you Tara! I really enjoy doing it – blogging seems to wrap a lot of favorite creative outlets into one spot, and I love that is appreciated! Thanks for taking the time to leave me such a nice note! Happy Saturday
xo!
I like this post a lot…when summer kicks in I often pick up a pot of lentil salad and a crispy baguette from my favourite boulangerie here in Paris. They pack it will huge chunks of pancetta lardons and sliced boiled egg, but I’d love to give your recipe a go. It seems to be much lighter but still incredibly flavourful! I’m so happy to have found your blog – I love the quotes interlaced through your posts!
Thanks! I’d love to hear how if turns out! We are visiting Paris this August again….I’ll watch for that salad (though I am vegetarian my husband is not!) thanks for stopping in!
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Hi Shira, I finally tried your method of cooking lentils. I have to say soaking and steaming is the best way too go. The lentils were the perfect texture. Not too mushy and the perfect texture for the salad. Have you steamed other beans in this way as well. I’m thinking of giving black beans a try…or are they too big to cook through?
Wow fabulous Cadence! I am so happy it worked out! I think black beans might work (though I haven’t tried it as I only do it with French lentils) – given black beans also have a short cooking time and are relatively soft as well…I’d love to hear how it goes if you try it – I think a long soaking time might assist too, keep me posted! Thanks so much for letting me know, I love hearing back when the recipes are a success
Love it!