Friday, February 25, 2011

Lentils & Leeks Oh My!

My friends Melissa and Tyler have been feeding me for the past few weekends. They are an amazing couple and the brains behind The Meaty Vegan. We're working together on a project which I can not wait to talk more about and will, but once things are a little more settled. Melissa and Tyler are super healthy, super fun, and their food is super tasty. They are lentil obsessed and Melissa was kind enough to share her amazing lentil salad recipe. The photos are also hers. Check it out below, and then make it immediately. You will not be disappointed. Thank you Melissa for the photos, deliciousness, and the newly found love of lentils.

Leek and Lentil Salad

2 Leeks
1/2 cup of French Lentils (Lentilles du Puy)
1 Shallot
1/2 - 1/3 cup good quality balsamic vinegar
salt and pepper
olive oil or grapeseed oil
Arugula or favorite green for salad!

Preheat oven to 400 degrees.
Cut leeks in half, wash in between layers as dirt and sand like to hide in the depths. Place leeks on aluminum foil or roasting pan, cut side up. Add generous amounts of oil, salt and pepper to the cut side, put in 400 degree oven. Roast leeks for 20 minutes, flipping them after 10 minutes.

Simmer the French Lentils (Lentilles du Puy) for 20-25 minutes in 3 times the amount of water uncovered (1/2 cup of lentils in 1 1/2 cups of water) OR with a lid simmer for 7-10 minutes in one an half its volume of water (1/2 cup lentils in 3/4 cups water). If there is a small amount of water left, drain off. Mix 1/2 to 1/3 cup of balsamic into cooled lentils. Add chopped shallots and salt and pepper to taste.

Lay arugula or other green on plate, add lentils and top with warm leek. You can keep leek whole for a beautiful presentation or chop the leek into 1/4 inch slivers.


** Note: Please make sure you are buying
French Lentils - Lentilles du Puy. The French Lentils (Lentilles du Puy) are perfect for salads and hold up their shape and texture. All other lentils, after cooked, looses its texture making red or brown lentils perfect for soups and stews.

1 comment:

  1. Yay! Looks great Anna! Ty and I made leek and salad tonight, of course... and this time we added sliced pear. We drizzled the pear first with fresh lemon juice (juice of one lemon per one pear) which adds a zangy sweet bite to this already scrumptious salad. Ty likes to sprinkle fat free feta from time to time too. Enjoy!