Lentil Salad for Mothers' Day

It's quite cool today, and we're expecting more rainy weather to come through, so I was feeling very much like I wanted some hearty comfort food, which felt decadent but was actually pretty healthy. So, I decided to whip up a simple, tasty lentil salad. I'm going to defrost some meatloaf and serve everything up warm with some home made bread - YUMMAY!

This recipe is sort of a spin off of Alton Brown's recipe from his Good Eats episode Pantry Raid 6, but I've modified it significantly, so I'm calling this one my very own ;-)

Ingredients to cook lentils:

• 1 pound bag of lentils, rinsed and picked over
• 32 oz low-sodium chicken broth
• 2 c. water
• 1/4 tsp salt
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 to 1/2 tsp freshly ground black pepper (I love pepper, so I add a lot)
• 3 cloves garlic, peeled and lightly chopped
• 2-3 bay leaves

Stick everything in a 2 quart saucepan and bring to a boil. I went ahead and kept this at a fair boil for the whole cooking time (30 minutes), but you can lower the heat and let it simmer, if you like. Keep an eye on them from 20 minutes onward, checking their texture and doneness.

One thing I have learned about lentils is that they're rather like pasta: they like a lot of cooking liquid (which is why I added so much). Oddly enough, when I add "just enough," the lentils soak up all the liquid and get mushy. When I add extra liquid, however, it seems that the lentils cook through but retain a firmer texture, which is better for this salad.

When the lentils are done, dump them into a strainer to drain, and prepare the dressing:

• 1 c. olive oil - use something nice, but not extraordinary. You may need to add a little more if the salad seems dry.
• 1/4 - 1/2 c. balsamic vinegar - go ahead and use the cheap store brand if it's all you have (but never, ever, EVER use the "cooking wine" of any type - BLECH!)
• 2-4 TB dijon mustard, depending on how much you like the taste
• 1/2 tsp dried oregano
• 1/4 tsp dried red pepper flakes
• 1/4 tsp freshly ground (yes, I do harp on that) black pepper
• 2-4 cloves of garlic, minced
• salt to taste, but wait until the salad is relatively cool and has soaked up the dressing; you may not need it

Mix all that together and then dump in the still fairly hot lentils. Stir together gently so you don't crush the lentils. I have the impression that the lentils soak up the dressing better when they're still fairly hot - I have no scientific basis for this, but *shrug* this is how I make this salad.

Now, you need to leave this alone for at least an hour so the flavors can blend. Feel free to stir it once or twice to make sure the dressing keeps everything coated, and you can let it sit in the refrigerator while it's marinating.

*IF* you can wait even longer to gobble this salad (my self restraint rarely lasts), when the salad is completely cool, add

• 1/2 c. chopped fresh parsley
• 1/2 c. thinly sliced green onions
• 1/2 c. tomatoes, seeded and diced

This is delicious as a side dish, and I've also found that it goes well on some leftover meatloaf that's been lightly warmed. I'm sure you could add some lettuce and/or sprouts and stuff a pita pocket, too. If you have any Manchego cheese on hand (I know that my local Sam's Club sells it), this salad pairs with it beautifully.

There ya go, some nice, easy and healthy comfort food for Mothers' Day!

By the way,

HAPPY MOTHERS' DAY

to all my fellow Moms out there!