French Lentil Salad

Here's a traditional salad from France, a “salade de lentilles” [sah-'lahd deh lawn-'tee]). Originally for winter when produce was scarce, the dish is tangy enough for any season. My updated recipe includes fresh vegetables for color and brighter taste. The red and green highlights beautify the dish for buffets, especially at Christmas. Lentil salad can serve as a side dish, or be offered as an appetizer if spooned onto lettuce leaves. It can even be spread onto toasted sliced baguette, bruschetta, or crackers as hors d'oevres.

Most supermarkets carry one-pound bags of tan-green lentils. These are fine for this salad. The recipe serves six or more as an appetizer or side dish. It’s best made ahead; leftovers keep well refrigerated for several days.

1/2 pound (1 cup) dry tan-green lentils

1 small bay leaf

1 medium clove of garlic, bruised

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

3 tablespoons wine vinegar or lemon juice

2 tablespoons olive oil

1 large scallion (green onion), or 2 tablespoons minced red onion

2 small-medium tomatoes or 1 cup grape tomatoes

2 tablespoons chopped parsley

1 extra tomato or 8-10 grape tomatoes plus parsley sprigs for garnish

Pick over lentils. Soak them in plenty of boiling water for 20 minutes. Drain.

Place lentils in a pot, add water to just cover, and return to a boil. Reduce to simmer. Skim off foam. Stir in bay leaf, garlic, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Simmer, uncovered, just at the edge of a boil. Stir gently from time to time and add a little water, if needed, to keep the liquid level at the surface of the lentils. Cook just until just tender (15-20 minutes), testing a few lentils by biting them.

Drain in colander (the juice can be used in soups or stews), shaking it gently. Transfer lentils to a large bowl to cool, and stir gently from time to time. Remove bay leaf and garlic.

Stir in vinegar or lemon juice, olive oil, about 1/4 teaspoon salt, plus 1/8 teaspoon pepper. For scallion, slice white and green portions very thinly; or use finely minced onion. Stir scallion or onion into lentils. Allow mixture to sit at least ten minutes. Taste, and add salt if needed. The salad is best if refrigerated 8 hours or more.

Before serving, taste again and add vinegar or lemon juice and/or salt if necessary. Cut tomatoes into small pieces and chop parsley. Stir both into lentils, plus a little salt for the tomato. Serve in shallow bowl or heaped up on platter. Garnish with the additional tomato, sliced, or grape tomatoes, halved, and sprigs of parsley.