I discovered a new way to cook lentils and the result is a firm chewy lentil that is great to use for a salad. the first step is to brine the lentils in warm salt water and then cook them in the oven. The result is a wonderful lentil that is not mushy but chewy. This makes a wonderful lentil that can be used for a meatless dinner salad.
1 cup lentils picked over and rinsed
1 teaspoon salt
6 cups water
2 cups chicken broth
1 bay leaf
2 teaspoons garlic powder
1. Place lentils and salt in bowl. Cover with 4 cups warm water and soak for 1 hour. Drain well.
2. Place drained lentils, 2 cups water, broth, garlic powder, and bay leaf in medium saucepan. Bake in oven at 325 degrees for 40 to 60 minutes until lentils are tender. Drain the lentils and remove the bay leaf. Let the lentils cool and use them for a cold salad.
I then added a can of well drained spinach and 1/4 cup parmesan cheese to the lentils and it made a wonderful dish. Pair it with some wheat bread and you have a great meatless dinner.
Here is another great salad I am going to try when I have the ingredients.
Lentil Salad With Olives, Mint, and Feta
cooled cooked lentils from above recipe
5 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 cup chopped kalamata olives
1/2 fresh mint leaves. chopped
1 large shallot,minced
1 ounce feta cheese, crumbled (1/4 cup)