Tasty Bytes

Even chefs can get into a routine. Though I constantly search for new dishes for my personal chef clients sometimes I get to making the same things at home. Lentils are a favorite staple in our house. I usually make soup but had a request from one of my clients for a lentil salad. She even bought the lentils (little black ‘beluga’ lentils) complete with recipe on the back of the package. It’s got yogurt in it so it’s not dairy-free but tasty nonetheless so here is the recipe with a few adjustments:

Curried Lentil Salad with Toasted Walnuts and Apples

3/4 c lentils (you can use any kind: beluga, french green, brown…)

1/2 c yogurt (my favorites: Strauss or Pavel’s – go for the whole full fat!)

2 Tb lemon juice (apple cider vinegar would make a good sub)

2 stalks green onion, thinly sliced

1 medium apple, diced with skin (any variety)

3/4 c walnuts, toasted and chopped

1/2 c raisins (any type: thompson, currants, golden…)

1 tsp curry powder

sea salt and pepper to taste

If you can, soak lentils overnight to aid in digestion and shorten the cooking time. Cook the lentils until just tender in any type of broth or water. It should take about 20 to 30 minutes depending on the type. Drain and cool. Mix in the remaining ingredients. Adjust seasonings and you are Done!

This salad would also be great with diced celery, diced jicama and/or grated carrot. Maybe crispy Asian or Bosc pear in place of the apple? Vary the nuts, mmm pine nuts or …sub cranberries for the raisins …be creative, use what you have on hand. I’ll be serving it up with one variation or another (with yogurt on the side for those that are dairy free.)
Enjoy!