I’ve been meaning to share this recipe all summer long. I have kept a large bowl of the base mixture (the carrots and lentils) in my fridge on and off for the last few months, making it easy for me grab it as a quick and simple meal when I’m not feeling like cooking. It is good as an entree or a side dish.
Now it seems that it will be my go-to for late summer. It packs well and is great cold from the fridge or at room temperature. It has a subtle sweetness that contrasts with a generous combination of floral and warm spices.
All of the flavor comes from the lentils, and the salad is dressed simply, with olive oil, salt, and pepper. Do not dress until you are ready to serve and eat, as the salad will simply absorb the oil and become really dry (I do add the olive oil, salt, and pepper to the bowl I carry to work for lunch–but it is certainly better when it is freshly dressed).
- 1 c dry whole red lentils
- 1/2 c red wine
- 1 1/2 c water
- 1 large bay leaf
- 1 t whole fennel seed
- 1/2 t whole coriander
- 1/2 t whole cumin
- 1/2 t ground black pepper
- 1 unsalted veggie bullion
- 3-4 large carrots, grated
- salt, pepper, and olive oil to taste
- In a mortar, add the cumin and coriander, and crack with a pestel (not a fine grind, but until coriander is in 1/2 pieces)
- Add to a saucepan: the lentils, wine, water, bay, fennel, coriander, cumin, pepper, and bullion.
- Cover and bring the saucepan to a soft boil. Once boiling, uncover the pan and turn the heat down to medium, and cook lentils until tender but not falling apart (20-30 minutes).
- Drain the lentils (if needed), and pull the bay leaf. Cool lentils to at least room temperature.
- Combine the carrots and lentils. Add salt, pepper, and olive oil to taste. Serve.