Description
I wonder how many thousands of Italian kitchens will have lentils as the star of their New Year’s Day feast? My guess is many!
Ingredients
Scale
- Lentils
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 1 small onion
- 1/2 lb. green lentils
- 2 cups water
- 1/2 Tbsp. chicken bouillon
- salt and pepper to taste
- Salad
- Mixed greens
- Cooked lentils
- 2 scallions, chopped
- 1 cup chopped roasted red peppers
- 1/2 cup chopped green olives
- 1/2 cup Feta cheese
- 1/2 – 1 cup Walnuts
- Thyme Sherry Vinaigrette
- 2 Tbsp. sherry vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 9 Tbsp. olive oil
- 1 tsp. fresh thyme leaves
- Salt and pepper to taste
- Fresh Thyme
Instructions
- Place oil, garlic and onion in a medium sauce pot over medium heat.
- Cook until the garlic and onion just begin to sweat, releasing aroma but not changing color.
- Add rinsed lentils, 2 cups of water and bouillon to pot.
- Bring to a boil then lower heat, cover and simmer for about 20 minutes until lentils are plump and soft, while still maintaining a bite.
- Remove from stove top and add salt and pepper to taste.
- In the meantime prepare dressing.
- Stir vinegar, lemon juice and mustard in a small bowl.
- Let sit for 10 to 15 minutes.
- Gradually whisk in oil and add thyme leaves.
- Season to taste.
- In a large bowl combine 3 large handfuls of mixed greens with chopped scallions, red peppers, olives and lentils.
- Top with dressing, Feta and walnuts.
- Serve.