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

Ingredients:

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

Directions:

1. 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.
2. While the lentils are cooking, prepare the other ingredients in a bowl and toss well. Add the lentils once they have cooled. Enjoy!