Meera Sodha's Vegan Recipe for a Quick Puy Lentil, Celery and Herb Salad | The new vegan
“Doing one thing well” is the mantra of my favorite denim company, Hiut Denim; that's also what I need to do more of right now. As such, I'm taking a short break from this column to finish a very overdue book. While waiting for my return, towards the end of the summer, here is a little something for you. If I timed it right and the spring sunshine is in the air by the time you read this, I hope you enjoy the taste of sweet herbs, bright pickles, and fresh, green crunch. As always, thanks for reading, cooking, and letting me give you suggestions on how to incorporate plants into your weekly meals. See you soon.
Quick Puy Lentil, Celery and Herb SaladThis is an all-purpose salad in a bowl that I like to make for lunch. You can do this quickly using lentils and pickled onions already cooked, but it's much more economical to make your own lentils and pickled onions, instructions for which are given below.
Prepare 10-15 min (depending on whether you're making the lentils and onions from scratch)Cook 5-30 min (depending on whether you're making the lentils and onions from scratch)Serves 2 with leftovers< /p>
230g raw Puy lentils or 500g cooked lentils ½ peeled and minced red onion or 40g marinated and minced commercial red onions (drained weight )4 tbsp red wine vinegar Fine sea salt 100 g frozen edamame beans, thawed 150 g celery, trimmed and thinly sliced 20 g mint, leaves picked 40 g spring onions, trimmed and finely sliced ½ tbsp mustard of Dijon6 tbsp extra virgin olive oil
If cooking the lentils them from scratch, rinse them well, pour them into a small saucepan for which you have a lid and add 460 ml of water r. Bring to a boil, then lower the heat, cover and simmer for 20 minutes, until the lentils are cooked through but still retain some bite. Drain, wash under running cold water to stop cooking and set aside.
Meanwhile, if you are making your own pickled onions, set aside. minced onion in a small bowl and cover with two tablespoons of red wine vinegar and half a teaspoon of salt. Crumble with your hands to melt the onion, then marinate for at least 10 minutes. Use 40g (drained weight) pickled onion for this dish; the rest will keep for a few days in the fridge for other salads or for sandwiches.
To assemble the salad, put everything in a bowl with the mustard, two tablespoons soup of red-wine vinegar and a teaspoon of salt, mix well, then add more vinegar, salt or olive oil to taste. Eat right away or put in a lunch box for later.
“Doing one thing well” is the mantra of my favorite denim company, Hiut Denim; that's also what I need to do more of right now. As such, I'm taking a short break from this column to finish a very overdue book. While waiting for my return, towards the end of the summer, here is a little something for you. If I timed it right and the spring sunshine is in the air by the time you read this, I hope you enjoy the taste of sweet herbs, bright pickles, and fresh, green crunch. As always, thanks for reading, cooking, and letting me give you suggestions on how to incorporate plants into your weekly meals. See you soon.
Quick Puy Lentil, Celery and Herb SaladThis is an all-purpose salad in a bowl that I like to make for lunch. You can do this quickly using lentils and pickled onions already cooked, but it's much more economical to make your own lentils and pickled onions, instructions for which are given below.
Prepare 10-15 min (depending on whether you're making the lentils and onions from scratch)Cook 5-30 min (depending on whether you're making the lentils and onions from scratch)Serves 2 with leftovers< /p>
230g raw Puy lentils or 500g cooked lentils ½ peeled and minced red onion or 40g marinated and minced commercial red onions (drained weight )4 tbsp red wine vinegar Fine sea salt 100 g frozen edamame beans, thawed 150 g celery, trimmed and thinly sliced 20 g mint, leaves picked 40 g spring onions, trimmed and finely sliced ½ tbsp mustard of Dijon6 tbsp extra virgin olive oil
If cooking the lentils them from scratch, rinse them well, pour them into a small saucepan for which you have a lid and add 460 ml of water r. Bring to a boil, then lower the heat, cover and simmer for 20 minutes, until the lentils are cooked through but still retain some bite. Drain, wash under running cold water to stop cooking and set aside.
Meanwhile, if you are making your own pickled onions, set aside. minced onion in a small bowl and cover with two tablespoons of red wine vinegar and half a teaspoon of salt. Crumble with your hands to melt the onion, then marinate for at least 10 minutes. Use 40g (drained weight) pickled onion for this dish; the rest will keep for a few days in the fridge for other salads or for sandwiches.
To assemble the salad, put everything in a bowl with the mustard, two tablespoons soup of red-wine vinegar and a teaspoon of salt, mix well, then add more vinegar, salt or olive oil to taste. Eat right away or put in a lunch box for later.
What's Your Reaction?
