Lentils, anyone?
Area man makes lentil salad, writes about it; ALSO: my new favorite pantry discovery
It’s great news that beans and legumes are good for you because they’re a cornerstone of my diet. Lentils cook quickly, taste great, and they’re versatile. They make a memorable soup, a simple salad, or a satisfying base to a homemade veggie burger.
In other words: anyone ever stupefied by what to cook (all of us?) would do well to keep a stockpile of lentils at the ready. Combine them with a bit of green (blanched greens doused in olive oil and grated garlic, sautéed spinach, or roasted broccolini) and some meat (or tofu!) and you’ve got a quick, pleasing meal.
Perhaps lentils are top of mind because we’re in a phase of life where all of our friends are having babies, and cooking food is an easy way to give some support to new parents in the early days. Lentils are one of the dishes I always prepare for these moments because it’s low stakes cooking but high impact eating. A mustard-y lentil salad is my fallback in these moments. Let me tell you how I make it:
Lentil Salad
Cooking lentils couldn’t be easier. I add them to lightly salted water and bring them up to boil in the water, simmering until they’re tender. They cook like pasta and you can just taste as you go for doneness and strain them when they’re ready. (I like this slotted spoon for the task.) I throw in a few bay leaves because that seems like something good cooks do.
The pro move after straining is to turn them out onto a sheet tray where they’ll cool much faster.
When they’re mostly cooled but still a touch warm I pop them into a large bowl. Drizzle with olive oil, a big squeeze of lemon, and a hefty spoon of mustard. You could use Dijon, but I prefer the assertive bite of Lusty Monk coarse ground mustard, and the big mustard seeds that pop between your teeth. Toss that all together and taste for seasoning. Add what’s needed!
I finish with whatever I have on hand: finely chopped celery, diced shallot, roughly chopped parsley, sliced radish, or chopped dill all make a great addition.
This is excellent lunch with a fried egg on top, with a can of oil packed tuna tossed in, or with a beautiful piece of fish.
My Favorite Pantry Discovery
Any longtime reader of this newsletter will know that I’m all about pulling from the pantry. I’ve spent a lot of time finding this best peanut butter, canned tuna, dried pasta, tomato sauce, nuts - the kinds of things that make cooking a breeze.
Let me tell you about my newest discovery:
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