Today’s entry is a side dish I’ve had my eyes on for a while. The recipe calls for puy lentils, the small greenish black pulses from France. I used Spanish Pardinas, they’re small and hold up well to the heat, which makes them great for using as a base for other foods. In this case, they’re paired with crisp tender peas, thinly sliced onions and chopped herbs to make an unusual pea and lentil salad.
Nigel Slater is rapidly becoming a favorite. I love his flavor and ingredient combinations and the delightful way he describes the ingredients he uses and the final product (see this recipe for lentil stuffed onions). He also lists variations of his recipes, like another favorite food writer, Mark Bittman.
As mentioned, I’ve had this recipe in my WANT TO MAKE file for a couple months. I found the lentils for sale, in bulk, at a vegetable stand. On a separate trip, I purchased frozen peas specifically to make this salad. With one thing or another, it was a month before I got around to it. Gotta love pantry staples!
Lentils and peas are packed with protein!
Pulses and legumes are a reliable plant based source of protein for flexitarians and other plant forward eaters. In addition both lentils and peas have fiber to help maintain gut health as well as being sources of essential minerals and vitamins like folate, iron, calcium, magnesium, zinc and potassium.
You’ll need two pots to make Pea and Lentil Salad, but it’s worth it!
It’s a simple dish to prepare, but don’t give in to the temptation to cook the peas with the lentils, you’ll lose the vibrant color. Instead, prepare the lentils, toss with the simple vinaigrette and let them sit while you cook the peas separately. Then just toss with some fresh or dried herbs, I used parsley…and would love to try again with fresh mint.
The recipe was originally published in Real Fast Food but I came across it at Delicious Magazine.
Ingredients
- 1 cup lentils
- 2 - 3 garlic cloves, crushed and peeled
- 2 cups broth I used ½ bouillon cube and water
- 1 cup frozen peas
- 1 small onion sliced thinly
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and pepper to taste
- large handful of chopped fresh herbs; parsley or mint or lesser amount dried herbs
Instructions
- Cook the lentils and garlic in broth for 20 - 30 minutes or until the lentils are tender.
- Drain the lentils and remove the garlic.
- Prepare a simple vinaigrette by mixing the lemon juice, oil, salt and pepper in the bottom of a mixing bowl. Add the cooked lentils and onions, stir to coat in the vinaigrette,
- Cook the peas in plenty of water until they are crisp tender, drain. Toss with the lentils.
- Add fresh or dried herbs, then taste and adjust the seasoning as desired.
Notes
Rick did not care for this and he wasn’t tempted when I offered to reheat some sausage we had in the fridge to serve with it. I enjoyed my portion and warmed the leftovers and served them over some cooked rice.
It’s potluck week at I Heart Cooking Clubs. Drop by and see the other offerings. They’re sure to be fabulous!
Like you, I love the variations that both Bittman and Slater provide. Sometimes we get so caught up in keeping with the recipe that we fail to cater it to our own tastes. Bittman and Slater help us to use our imaginations a bit more.
This is a dish I would love and could easily it as a main meal. It looks very pretty and spring-like!
I’m still a little befuddled as to why it never occurred to me to try it 🙂 Thanks!
The beauty of this dish is that I have all these ingredients around most of the time. You’ve alerted me a healthful dish that I can make on a moment’s notice.
I would never have thought of the combination, but I’m glad I came across the recipe! 🙂
This looks like a neat dish! I sometimes add green peas to lentil soups (when I add them right at the end and cook for a minute or two they keep their color — but lose it after a few minutes, so you have to serve the soup fast). Haven’t thought to combine them in a side dish like this. Really nice — thanks.
I liked it best warmed up. Enjoy 🙂