I find it very interesting that this was the recipe I had in mind to post today.
Lentil salad: A dish that is so French in many ways (green lentils, red wine vinegar) and one that has its Middle Eastern roots, as well.
After what happened in France yesterday, all of us are reeling with questions of why and how and how can we end all of the hate.
It’s gotten me thinking a lot about the people who have been terrorized by groups like ISIS for a long time. My heart goes out to all of the Syrian refugees, all of the Middle Eastern children who have grown up with war as the norm, all of the people in my Christian family who have had to fear for their lives because of their beliefs.
It would be so easy to live life in fear, or to think something earthly can protect us from all of it. But, at these times, I am so grateful that I have something to root me, something that is much greater than earthly hate and toil.
Today is a good reminder to take care of our fellow man, pray for them, act on each other’s behalf. As The Decemberists so beautifully sing, “And you must bear your neighbor’s burden within reason.”
A lot of people are hurting for a lot of reasons, and I believe we each have a part to play in helping them.
Maybe when you eat this Lentil Salad, you’ll think about something similar.
Here’s how you make it:
- Cook 1/2 cup (or 1 cup if you’re feeding several people) of dried green lentils in vegetable broth (or water with a bay leaf). Follow your package instructions for amounts and cooking times.
- When the lentils are cooked through but still have a little bite, drain them of any extra broth and set aside to cool a bit.
- Once cooled a bit (but they can still be slightly warm), combine with a few tbs. of olive oil and a few tbs. of red wine vinegar. Then, add in chopped celery, red onion and a handful of chopped parsley.
- Season with salt and pepper and mix together. Taste and adjust with oil and vinegar, then let sit in the fridge for the flavors to get even better.
- Enjoy by itself or on greens (with roasted sweet potato cubes and feta or goat cheese, if you have any).