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Lentil Salad with Toasted Almonds
Margaret, who found it in a newspaper and tweaked it a bit
A hearty combination of lentils and vegetables with a couple of surprises.
350 ml 1 & 1/2 c. lentils, preferably French green
950 ml4 c. water
salt
44 ml3 T. olive oil (divided)
44 ml3 T. wine vinegar plus more to taste (divided)
1 red onion, chopped
2 carrots, chopped
2 celery stalks, chopped
240 ml1 c. sliced almonds, toasted*
120 ml1/2 c. chopped fresh parsley
240 ml1 c. dried cranberries
handful of dried cherries
freshly ground black pepper
In a medium saucepan, add the lentils, the 4 cups water, and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer, partly covered, until the lentils are tender, 20 to 25 minutes (avoid overcooking; you want them to remain whole.) Add one tablespoon oil, one tablespoon vinegar, and 1/2 tsp. salt. Mix gently and set aside.
In a large frying pan, heat the remaining 2 tablespoons oil over medium-low heat. Add the onion and cook, stirring occasionally, until it starts to soften, about 5 minutes. Add the carrots, celery, and 1/2 tsp. salt. Cook until tender, about 10 minutes. Remove from heat and add the remaining 2 tablespoons vinegar. Combine the cooked lentils with the vegetables.
Just before serving, stir the almonds, cranberries, parsley and 1/4 tsp. pepper into the mixture. Taste and add more salt, pepper, or vinegar if needed. Serve warm or at room temperature.
*To toast nuts, spread on a baking sheet and bake at 350 F for 5-8 minutes until they start to brown.