Crunchy Lentil Salad

We're three weeks into January at this point.  If you're anything like me, you started going to the gym everyday and drinking fruit smoothies for breakfast every morning for about two of those.  It's not that I'm against cheese or cream or butter (did you see yesterday's brownies?).  It's just that the beginning of the year brings out my hopes for myself.  Some people call these resolutions.  I think that suggests I will be resolute.  I'm flexible.  Soon, my lunch hour will be sunny and warm (hard to believe right now), and sitting on the lawn will be more appealing than heading to the gym.  And some day (today), leftover pizza will stare up at me in the morning, and it will look way better than that smoothie.

But we all try to better ourselves, one step at a time.  I'm working towards a new career, even if it just means one community college course for now.  I'm putting up shelves in the bathroom, weeding the front yard, doing yoga.  And I'm eating lentil salad.

 

As a household that doesn't consume much meat, we eat a whole lot of legumes.  I love lentils - they are chock full of protein and iron, and they have about every health benefit you could possibly think up.  They're good for your heart, lower your cholesterol, stabilize blood sugar levels.  And unlike other legumes, they take about 20 minutes to cook up.  They also come in all kinds of colors!  Seriously, lentils have every reason to brag.

 

Lentil salad is an excellent way to do the bragging for them.  Go ahead and give them center stage, and watch them shine.  I can make a big batch of this on the weekend, and there is lunch for the week.  Throw it next to some salmon and sweet potatoes, and there's dinner.  Didn't I just make your (non) resolution easier?

 

Crunchy Lentil Salad
Feeds 4-5 as a side or 2-3 as a main dish

Here's the thing.  I don't want you to feel boxed in by this recipe.  It cries out for adaptation.  Have some extra veggies lying around?  Throw them in!  It's wonderful with grated carrot, and I'm pretty sure I'll be adding cherry tomatoes as soon as they're in season.  Winter squash, summer squash, peppers, spinach, and just about anything else that grows on a vine/in the ground would be delicious.  And don't forget the cheese.  Feta is the obvious choice, but what about some cheddar or goat cheese?  Fabulous additions, both.

1 lb lentils, any kind (cooked in 2 quarts water until al dente, or buy them precooked)
1/4 c white wine
juice of one lemon
1 t Dijon mustard
pinch sugar
1/4 c extra-virgin olive oil
3-4 stalks celery, finely chopped
3-4 green onions, finely chopped
1 t thyme
salt and pepper

Combine white wine, lemon juice, mustard, sugar, and olive oil in a jar, and shake until mixed.  Alternatively, you can just whip up the dressing in a bowl.  Put lentils, celery, chives, and thyme in a bowl, and pour the dressing on top.  Mix until lentils are completely coated.  Add salt and pepper to taste.  Crumble some feta on top if desired.