Two Simple Lentil Summer Recipes
You know those staple foods that you keep in your pantry but don’t always get to use? The ones that gather dust on their packages, but you keep them because you know you’ll need them for a recipe “one day”?
Yep! I’ve also been known to stock my pantry with these must-have foods, only to see them sit there unused month after month.
However, would you like to know one food that I do find a use for every single week? (Oh and here’s a bonus and hint… this food costs cents in the bulk section of the grocery store.)
Can you guess what it is?
I’m talking about beans!
Although I do enjoy beans from many different world cuisines (hummus and chili are my go-to’s!), I always prepare my favorite, lentils, at home the way it reminds me of my French culture.
Lentils are a very favorite legume in France. In fact, you will find more lentils than any other beans on French menus if you go visit!
The classic lentil stew is my son’s favorite meal! But with summer approaching, I want to share two ways you can enjoy French green lentils at home with your family all summer long.
Here are the two recipes you’ll get today!
- Lentil Salad With Goat Cheese
- Lentils With Salmon & Tarragon
If I happen to have plain brown lentils in the cupboard, I use those! And the results are equally as delicious, so no sweat if you need to make a swap.
However, if you want an even more authentic French flavor on your plate, do try some Le Puy Lentils, which are green lentils. They are absolutely divine tasting and hold up exceptionally well to cooking.
Here are two delicious salad recipes to help you start creating in the kitchen with lentils!
TWO SIMPLE LENTIL SUMMER RECIPES
LENTIL SALAD WITH GOAT CHEESE
- 1 c lentils
- 2 cloves garlic, minced or pressed
- 2 t mixed, dried herbs
- 1 c dry white wine
- 2 c water
- ¼ c olive oil
- 1 ½ T red wine vinegar
- ½ t Dijon mustard
- Salt and pepper
- 6 carrots, grated
- 10 oz goat cheese
- Mixed baby salad greens
- In a saucepan, cook garlic in 1 T olive oil for about 5 minutes or until soft. Stir in herbs, salt, and pepper. Add wine, water, and lentils and bring to a boil.
- Turn down the heat and cover tightly with a lid. Cook for 30 – 40 minutes, until lentils are done. You may need to drain some water after cooking.
- Prepare the vinaigrette by mixing the olive oil, vinegar, mustard, salt, and pepper, and shaking vigorously. Pour vinaigrette on top of the warm lentils and mix with grated carrots. Serve on a bed of mixed baby greens and top with crumbled goat cheese.
- Substitute the white wine for your favorite bone broth.
- Use your favorite dried herbs for the mixture!
- Omit the goat cheese to make it vegan!
Another one of my very favorite summer salads is this classic made with my protein of choice – salmon!
LENTILS WITH SALMON AND TARRAGON
- 2 c lentils
- 4 salmon fillets (no skin)
- Sprinkle of Tarragon
- 2 T Dijon mustard
- ½ c olive oil
- In a pot, bring a large amount of water to a boil. Rinse and add lentils to the water. Lower the heat and simmer gently for 20 min (with lid tilted).
- Add salmon fillets to the water and cook 5 more min (without stirring). Drain and let cool.
- Wash and chop the tarragon leaves. Cut salmon into pieces (or flake with a fork).
- In a big bowl, mix the mustard and olive oil together. Add the lentils and the salmon pieces — salt and pepper to taste.
- Enjoy this dish warm or cold!
- Lentils, in general, contain high levels of soluble fiber, which promotes heart health, reduced cholesterol, and improves digestive health.
Lentils include very beneficial minerals and vitamins, like folate, magnesium, and iron. Also, of all legumes and nuts, lentils contain the highest levels of protein, which make them an excellent source of non-meat protein for vegetarians.
Let me know what you think of these recipes! They are great and easy editions to any summer outing! And if one lentil dish isn’t enough, check out this Curried Lentil Cashew Burger Recipe. Happy cooking!
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