Right.  So.  I just got my bill for the renewal of my domain name and web hosting space.  It reminded me that it’s been two years since I first started this project.  (It has also served as a tangible reminder that maintaining my blog does in fact require a small financial investment!)   I felt a pang of disappointed because when I started stickafourchetteinit two years ago, I was overflowing with enthusiasm, energy and ideas, and I never got the content off and running as I’d hoped.  And maybe I won’t this time either, but I’m giving it another go, because, well, why the stickafo not.

It’s summer – in a BIG way.  The temperatures have consistently been in the 90s, the cicadas are out singing and the rosé spends 20 pre-open minutes in the freezer to get the just the right chill.  This all obviously leads our collective culinary penchants to converge on a common subjet… SALAD!  As a compliment to a BBQ, or as a main dish on its own, the summer salad offers endless possibilities for cold fresh food!  And who doesn’t love cold and fresh in this heat!?

So – here’s a recipe for a hearty, flavorful and filling lentil salad that I’ve used both as a side and as a main dish.  Cooking the lentils does require some heat – I usually do them in the evening.  I don’t serve this salad totally cold – if I make it made ahead of time, I remove it from the fridge about an hour before serving.

A totally not boring way to love a lentil.

Crunchy Lentil Salad

1 cup green lentils

5 cups water

1 bay leaf

1 stock of celery finely chopped

1 medium/large carrot finely chopped

1/4 cup finely shopped red onion

2 tbsp. finely chopped parsley

1/4 cup olive oil

2 tbsp. lemon juice

1 garlic clove pressed

1/4 teaspoon dried thyme

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

Cook the lentils in the 5 cups of water (with the bay leaf) for about 15 minutes – they should still be crunchy.  While the lentils are cooking chop the carrot, celery, onion and parsley. Drain the lentils (I allow them to sit in the colander for a couple of minutes) and remove the bay leaf. Transfer the cooked lentils to a serving bowl, add chopped veggies and mix well.

Make the dressing by mixing together the olive oil, lemon juice, spices and pressed garlic clove.  Add salt and pepper to taste. Pour dressing into the lentils/veggies and mix all together. 

Serve slightly chilled in summer, at room temperature in colder months.

Stick A Fourchette In It – ‘Cause You’re Done!