Sometimes I forget how delicious and beautiful lentils are.
Like the brown lentil salad I grew up with. It was always a dish that I keep close to my heart.
After a relaxing morning at the park, we headed to our favorite bulk shop to stock up our food cabinet, coming home with brown lentils, polenta, sugar, rice, flour and spices. Food beautiful food!
With my kitchen window open and some lovely tunes from the 80’s I started chopping my parsley leaves and some garlic.The smell of garlic was absolutely irresistible :)
I made this brown lentil salad with lots of parsley leaves, garlic finely chopped, a good drizzle of olive oil, sea salt and pepper. I used parsley from my little garden to garnish this salad. And I was so happy to find out that my parley plant is giving new leaves.
We enjoyed every bit of it. It was delectable from start to finish.
The recipe I’m including here is one variation for lentil salads. But I also like to combine brown lentils with crispy bacon, grated parmesan cheese, garlic and diced tomatoes with lots of fresh herb leaves. Love how well herbs and garlic goes with lentils. Try any of this combinations with brown lentils and I’m sure you’d like it. Conclusion; Brown lentils are absolutely delectable. They can be eaten at almost any time of the year --And it would be a mistake not to mention the several nutritional benefits they have.
See more health benefits for lentils.
I wish you a colorful, restful and restoring weekend!
Garlicky Brown Lentils Salad with Fresh ParsleyServes 2-3
1 1/2 C. Brown Lentils2 1/2 C. Water4 Garlic cloves, finely chopped
1 C. Cooked Peas Parsley leaves, chopped --as much as you likeOlive oil to drizzleSea Salt to tastePepper to taste, optional
Preparation:Rinse lentils in cold water. In a sauce pan add water and lentils and bring to boil. Then simmer for 30-35 minutes. If you like the lentils more tender leave for an extra 5 minutes. Strain the lentils add peas, olive oil, garlic, parsley and salt. Serve with toasted french bread.