I am inevitably attracted to strange recipes. Some of them turn out to be keepers (like the rusks) and some are just. . .strange. But this Apple Lentil Salad is actually popular. I did take a picture, but I know it looks. . . .strange. Does anything with legumes photograph well? But really, everyone who has eaten this salad loves it, so I'm sharing it with you.
Apple Lentil Salad (from Simply in Season with very minor tweaks)
Cook and cool:
2 potatoes, chopped (peeling optional - I don't peel)
Soak in hot water for 15 minutes:
1 c. lentils
In large pan, heat 1/4 cup olive oil.
Add and heat until bubbly:
2 Tbs. curry powder
1 tsp. salt
Add drained lentils and fry briefly.
Add 1 3/4 c. water and cook lentils until tender. Cool, keeping liquid.
1-2 tart apples, chopped
1/4 c. lemon juice or cider vinegar
Combine lentils with apples and potatoes and add:
1 small onion, minced
handful fresh parsley, chopped
Serve at room temperature. Can be made ahead and keeps well. Delicious served with toasted bread and cheese.
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