Today brings us yet another easy, healthy and gob-stoppingly delicious recipe from Nancy Baker Cahill.
Actually, I take that back. I predict you won’t be able to stop your gob when you taste this one.
Remember her lemon-tahini kale salad last week? This salad is completely different and similarly addictive. My husband, who looks askew at most legumes, took one bite and declared it “Good.” So did my steak-addled brother.
There are relatively few ingredients here, and yet there’s plenty to hold our interest: chiefly, lentils laced with tangy apple juice, and the glorious collision of crunchy celery and toasted pecan pieces.
Make sure to use green French lentils; the normal variety will go mushy, whereas the French sort keep their composure after cooking.
Don’t be afraid to make a big batch. I quadrupled this and served it to crowds over two days. Nancy’s trick is to freshen it up on the second day with more lettuce.
Related recipes:
Lemon-Tahini Kale Salad With Cranberries, Pepitas and Slivered Almonds
Lentil-Radish Salad in Thyme Vinaigrette
Nancy’s Lentil Salad
- 1 cup green French lentils
- 2 cups apple juice
- 2 cups water
- 2 garlic cloves
- ½ onion
- ½ cup pecan pieces, toasted
- 3-5 stalks fresh celery, finely chopped
- 1 head romaine lettuce, finely ribboned
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp kosher salt
- ¼ tsp fresh black pepper
Rinse the lentils and remove any pebbles. Put them in a pot. Add the apple juice, water, garlic and onion. Bring to a boil uncovered, and boil for 5 minutes. Reduce heat to simmer for 25 minutes. Discard the garlic and onion. Drain the lentils and allow them to cool.
When the lentils are cool, toss them with the pecans, celery and lettuce in a salad bowl. Dress and serve.
Nancy’s tip: to freshen the salad the next day, simply add more lettuce.
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Oooh, this looks good. My brother and his wife are vegan and I’m always looking for things to serve when they come to dinner. Thanks for posting!