Peace comes from within. Do not seek it without. Buddha
I have to start this post by saying I’m waaaaaay late to the party on this one. In the blogosphere, there are recipes that seem to turn up everywhere you go – whether browsing Pinterest, or in blog comments, google searches and elsewhere. This My New Roots recipe is one of them, as it is indeed a classic in every way. A classic that up until recently I’d never even tried. I can now definitively say that I have been missing out something major, as Sarah Britton’s Best Ever French Lentil Salad is actually that good. It’s the best ever. End of story. Once I tried it (the first bite pretty much blew my mind), I just knew I had to share it – as this is one recipe that every plant based home cook should make, and take it from me, don’t wait years to do it like I did. Do it now. You’ll be so happy you did!
For those of you in Canada, you can buy GRAIN French Lentils here, along with any of our other products. These French Lentils come from the Woolhouse’s Crestview Organic Farm in Saskatchewan and are just the best I’ve had. When you buy them, you get the assurance of knowing you’re supporting a Canadian family farm too, and trust me, they are just the nicest people ever, and they also happen to grow amazing products. Starting today, use coupon code IPOM1 at the shop and get 10% off your orders there – this is for Canadians only as we don’t yet ship outside of the country. Feel free to drop me a line in the comments or email with any questions. Have a wonderful week friends…the weekend is just around the corner! 🙂
Sarah Britton’s Best (Ever) French Lentil Salad:
2 cups French lentils
1 medium red onion, diced
1 cup Golden raisins (or currants)
1/3 cup small capers (one small jar, rinsed)
1/2 cup chopped Italian parsley
1 cup toasted walnut pieces, chopped
1/3 cup cold pressed, extra virgin olive oil
1/3 cup apple cider vinegar
1 tbsp coconut sugar or organic sugar
1 tbsp Dijon mustard
2 tsp salt
2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
½ tsp ground cardamom
1/4 tsp cayenne pepper
¼ tsp ground cinnamon
To start, soak the lentils in plenty of cold water for 4-8 hours to hydrate. Once you are ready to make the salad, drain and rinse the lentils and place in a large vegetable steamer basket with enough water to boil for 30 minutes. Steam the lentils until soft – about 25-30 minutes. Be careful to add more water as needed. While the lentils steam, prepare the dressing by adding all the ingredients into a bowl and whisking until combined (you can also use a jar with a lid and shake to combine). Finely chop the red onion, and prepare the nuts and chopped parsley. Add the red onion, walnuts, parsley, and raisins to a bowl and set aside.
Once the lentils are cooked, remove from the heat and let cool for a few minutes. Once they are not steaming hot, toss the warm lentils with the dressing in a large mixing bowl. Fold in the rest of the ingredients, being careful to add the herbs when the lentils have cooled quite well. Toss to mix well and enjoy! This recipe feeds a few and keeps well in the fridge for up to 5 days.