Dilly Lentils with Citrus Dressing & Ricotta Salata

April 29, 2012 § 2 Comments

In college, I had an across-the-hall-chum who was borderline obsessed with lentils.  She piled them on top of mammoth salads and claimed they were nature’s most perfect food.  When she’d go up for seconds, I’d roll my eyes and crunch through another bowl of frosted mini wheats.  Suffice it to say, I found these little legumes entirely underwhelming.

Fast-forward to 2012: In a turn-of-the-new-year cleaning frenzy, I began sorting through the pantry dregs.  I found a couple of gems: unsweetened Scharffen Berger chocolate; a quart of dried, Mexican oregano!  I also found hoards of lentils in little baggies, nicely twisty-tied.  (Several years ago I tried to perfect a lentil soup recipe; clearly, I didn’t get very far.) After a day of lentil pondering, I decided it was time for two recipe experiments: I set out to make a savory lentil burger and a springtime lentil salad.  As I type, Trial Two of the lentil burger is in the oven.  As for the salad, after four different trials, this Mediterranean bowl — punctuated with a little dill, citrus, scallion, garlic, winter greens — is down-right wonderful.  Just be sure to season it as you go; salt is key!  And the silver lining, you can make a huge batch and freeze it.  It thaws perfectly.

Ingredients for the Lentils:
2 cups lentils, raw*
olive oil
1 large white onion, thinly sliced
1.5 cups purple cabbage, shredded
2 cups winter greens (kale/collard greens/brassica leaves/etc.)
8 cloves garlic, roughly chopped
sea salt, to taste
dressing (see below)
1/3 cup scallion, sliced on diagonal
3/4 cup ricotta salata grated (or feta) **
1/2 cup dill

*If following the SCD-diet, soak lentils 24 hours prior to cooking and rinse well.
**If following the SCD-diet, use a hard cheese like Parmesan.

Ingredients for the Dressing:
4 tablespoons meyer lemon juice
2 tablespoons white balsamic vinegar*
3-4 tablespoons fruity olive oil
2 cloves garlic, minced
1/4 cup dill, chopped
3/4 teaspoon dijon mustard
2 teaspoons honey
sea salt, pepper

*If following a strict SCD diet, swap balsamic vinegar with apple cider vinegar.

Method:

1. In a large pot, boil lentils until al dente.  Drain and set aside.

2. Meanwhile, in a wide-brimmed pan, saute onion in a little olive oil. Salt and saute until translucent (about 5 minutes).  Add cabbage and saute an additional few minutes, until slightly softened.  Add garlic and winter greens and stir until wilted.  Remove from heat.

3.  Prepare dressing; whisk and set aside.  In a large serving bowl, combine lentils, sauted mixture and dressing.  Taste and add dressing and salt as needed.  Top with scallion, dill and cheese.  Serve warm or at room temperature.

Diet Notes: Gluten-free, nut-free, SCD-safe (see asterisks)

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§ 2 Responses to Dilly Lentils with Citrus Dressing & Ricotta Salata

  • SRickReg says:

    I made this for a staff retreat, following the recipe fairly closely–including salting somewhat liberally and using grated parmesan instead of ricotta– but doubling the greens. It was a hit!

  • Katie Sharar says:

    I made this recipe for a summer dinner with friends, and it was such a perfect complement to the end of a hot summer day and excellent company. And everyone raved about the salad! It will be a mainstay in my summer diet.

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