Spring Stalwart: Lentil and Arugula Salad
On these shape-shifting spring days — in which one moment the tulips in my neighbor’s backyard bend in the sunny breeze and next the sky’s turned ominous and rain threatens — I long for something steady, something to rely on.
And I always come back to lentils.
They are a stalwart and steady friend in this house. They’ve been with me on days of faux luxury and days of deep poverty. And I can say I’ve yet to run into a way I don’t like them. My favorite is the red variety, velvety, comforting, and falling-to-pieces right along with you, if you need them to.
But then there are the green lentils from France, like poor man’s caviar, they say. “They” must be a little off their rocker, but I will concede there is a touch of understated luxury in this incarnation. More importantly, this is a lunch that feels properly grounded for these flitty days. There’s even a waft of civility in here. And if you don’t need a breath of that every now and then at lunchtime, you’re a better woman than I.
Lentil and Arugula Salad
Serves 1
Cook 1/4 cup French lentils with about 1 cup water and 1 bay leaf until tender but still holding their shape. Strain and rinse under cool water. Toss lentils with 1 small minced shallot, 1/4 cup chopped parsley,1/4 cup feta or crumbled goat cheese, 1 teaspoon extra virgin olive oil and a splash of really good red wine vinegar (it makes such a difference!). Throw in several handfuls of wild arugula, toss again, and serve. Would be great with a young red wine if you’re having that sort of day.
anonymous fan: Lentils are my favorite budget food ever – I always come back to it. I often make dal, the basic indian lentil soup (made with the red variety) that you eat over rice. Amanda Hesser in her Cooking for Mr. Latte book has a great recipe for salmon and green lentils that I make a lot – I prefer lemon juice over red wine vinegar, but very similar to what you have above.1 year ago
I should look up that recipe because I always have such high hopes for salmon with lentils, but I still haven’t found the version that does the trick.1 year ago
anonymous fan: it’s called “single girl salmon” in her book – basically just cooked green lentils (the way you did for your salad but with a bay leaf and a garlic clove added to the water.). Add salt and generous squeezes of lemon after it’s cooked. She places a cooked piece of salmon on top of the bed of lentils. She also puts some caramelized shallots and parsley on top. It’s called single-girl salmon because it’s a perfect serving-for-1 meal.
Anyways, the salad looks fantastic – beautiful picture.1 year ago
Okay, that sounds heavenly and healthy and perfect. Also, you reminded me that I cooked my lentils with a bay leaf so I’ll add that!1 year ago
rhonda35: As one of Amanda’s sisters, I highly recommend her salmon and lentil recipe – one I’ve made many times. I also love Jamie Oliver’s recipe for a slightly different spin on salmon with lentils (in “The Return of the Naked Chef.”) Sarah, I think you write beautifully and I got a kick out of your last two sentences in this post.
1 year ago
rhonda, a soul sister or a real flesh and blood sister? and speaking of sisters — of all sorts — have you guys check out The Sister Project? Lots of great stuff there. And thanks so much for the lovely comment about my writing.
1 year ago
Okay, a quick google search reveals that you’re a flesh and blood sister. That is so cool! My sister’s husband used to date Amanda and is even mentioned briefly in the book (and they are probably going to demand that I take down this aside the moment they see it!) Holy small world, Rhonda!1 year ago
Erika: This looks delicious! One of my favorite lentil recipes is the Curried Lentils and Sweet Potatoes on smitten kitchen http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/.
At first glance, it may look complicated, but most of the ingredients are spices and seasonings.1 year ago
Charone: I love arugula. This sounds delicious.1 year ago