In some ways there is nothing particularly enchanting about this lentil salad or even today really. In many ways, it seemed a hoo-hum day that should simply flow into the next without much notice. A day I have no real reason to cherish or remember as standing out dramatically from any other.
But, it was a day that had sustenance, just as this salad does. Balance. Flavor. Satisfaction. A day of making sure a toddler had curls in her hair for picture day and a baby had plenty of smiles to keep him cracking up (seriously this child loves to giggle). And this lentil salad had just enough veggies to balance the toasted pine nuts, fresh herbs and beans with a flavorful dressing that runs throughout. Little snippets from throughout the garden ended up in here, including nasturtiums, a handful of basil, summer squash, a few of its blossoms and just a pinch of herbs from each pot. If I didn’t have all of those flowers waiting for attention, I would substitute my favorite fresh herbs instead.
My hand kept reaching to add cheese at the end, which is my natural inclination with lentil salads. Especially since we have a lovely parmesan and super fresh feta waiting to play starring roles in my creations. Each would have added its own charm to the mix, but for some reason I decided to let them wait and gave this particular lentil salad a chance to sing all by itself.
I used beluga lentils as I have a bit of a crush on them lately, but a sturdy lentil such as French or green would work well, too. I would avoid red lentils or beans that cook up soft are better for soup or dals.
Italian Fresh Herb Lentils
1 cup dry lentils (soak them to cut down on cooking time)
3 cups water
1 teaspoon bouillon (or better than bouillon!)
1 onion, finely chopped
2-3 stalks of celery, finely chopped
2-3 tablespoons olive oil (add more or less to taste)
1 yellow summer squash or zucchini, chop finely
1 tablespoons balsamic
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black pepper, freshly ground to taste
1/4 cup fresh finely minced herbs including basil, oregano, parsley, thyme, and rosemary
8 nasturtiums or other edible flowers, optional
4 squash blossoms, chopped, optional
Bring the lentils and broth up to a simmer. The time will depend on the lentil you use, altitude and whether you soaked the beans prior, but something between 15-30 minutes is generally a good idea. Just test them every 5 minutes or so. When the lentils are nearly done, add the bouillon and a pinch of the salt. Cook for a few more minutes and then add the onions and celery.
Meanwhile, in a dry skillet, sauté the pine nuts until toasty and slightly golden.
Drain the lentils & veggies and dunk in cold water. Drain again and shake dry. Toss with the chopped yellow squash.
Dress the lentils with olive oil, balsamic and salt. Gently fold in the fresh herbs and blossoms.
What are your favorite additions to lentil salad?
Buon Appetito!
Lilly