I absolutely love lentils – any lentils. The red ones or the tiny lentils de puy or even the lowly but versatile green lentil. I love them in salads and soups and mixed in pilaf. They are a wonderful source of protein, especially when eaten with whole grains.
In Israel, every meal, including breakfast starts with salads – multiple salads. While this lentil salad doesn’t come directly from any particular cuisine, it is certainly inspired by Mediterranean cooking. If you can find fresh tarragon, I encourage you to use it. If not, this salad will still be delicious using only a good French dried Tarragon. it will lose a bit of its lustre if kept for a couple of days, but none of its taste or texture. It’s a great way to get children to eat this magical legume because of the raisins. Try it.
Lentil Raisin Salad
Yileds: 6-8 generous servings
1.25 cups dried green lentils
1 teaspoon dried tarragon
1 teaspoon salt
2 Tablespoons Fig Vinegar or white wine vinegar
1/4 cup EVOO
1 pint grape or cherry tomatoes, quartered
1/2 of a small onion thinly sliced or chopped
1/2 cup raisins (dark, light or mixed)
1 Tablespoon fresh tarragon, chopped or 1 additional teaspoon dried
Freshly cracked black pepper
- After picking through the lentils to make sure that there are no tiny stones or grains, place them in a medium pot and cover with water by about 2 inches. Add the dried tarragon. I like to layer my seasonings so not only do I put tarragon into the mixed salad but I cook the lentils with tarragon. You can also add a little salt if you want but I don’t. Bring the water to a boil, reduce the heat to a strong simmer and cookuncovered for about 18 minutes. Drain well and run cold water over the lentils to stop the cooking.
- While the lentils are cooking, prepare the other ingredients in a bowl and toss well. Add the lentils once they have cooled. Enjoy!