Friday, 10 November 2017

Lentil, Carrot, & Parsley Salad

If there is anything in the garden that is still really thriving in tip-top condition, it's the parsley. We haven't had a hard freeze or even more than one really light freeze, and that one wasn't even a freeze, really; it was just a bit of snow that didn't last. Consequently, the parsley is bushier and perkier than it has been all summer. This won't last much longer though, I don't think!

The parsley will overwinter, of course. But next spring it will supply a few sprigs, then get down to the serious business of producing seeds, and the flavour and texture will suffer accordingly. Seeing that it took all summer to achieve its current state of magnificence, I couldn't say good-bye to it without using some of it in something.

This is a very simple salad, if a bit time-consuming. Most of that time, though, is just waiting for cooking to happen, so it isn't particularly a lot of work.

It should keep in the fridge for a day or two as well, although if you expect that to happen you may want to leave the parsley out of it and just add it in proportion to the bit that is expected to be eaten within a short period of time.

4 to 8 servings
1 hour prep time, plus 1 hour to cook the lentils

Lentil, Carrot, & Parsley Salad

Cook the Lentils:
1 cup dry brown or green lentils
2 1/2 cups water
1/2 teaspoon salt
2 bay leaves

You know the routine: put it all in the rice cooker and turn it on. Or, put them in a pot on the stove and bring to a boil, then reduce to as low a simmer as possible. Let cook until the water is absorbed and the lentils are tender; about 45 minutes. You will need to watch them closely at the end.

Let the lentils cool. They can be cooked up to a day ahead and kept in the fridge 'til needed.

Make the Salad:
6 to 8 shallots
1/4 cup olive oil
3 medium carrots
1 to 2 cups finely chopped parsley
1/4 cup (from 1/2 large) lemon juice
1/4 teaspoon salt
freshly ground black pepper to taste
the grated zest of 1/4 lemon
1/2 teaspoon cumin seeds, ground
1/4 to 1/2 teaspoon smoked Spanish or Hungarian paprika, sweet or hot

Peel the shallots and cut them in half lengthwise then in thin slices across. Heat the oil in a small skillet over medium heat and add the shallots. Cook them, stirring occasionally, for 40 to 45 minutes, until golden brown. If they show signs of browning much before then, reduce the heat.

Meanwhile, peel and grate the carrots. Add them to the prepared lentils and mix well. Wash, dry, and finely chop the parsley, and mix it in. Add the lemon juice, salt, and pepper.

At about 10 minutes before the end of the cooking of the shallots, grate in the lemon zest. Just before the shallots are done, grind the cumin seed and add it to the shallots. Add the paprika to the shallots as well, and mix in. Let cook for just a minute or so, then mix the shallots in with the salad, along with all their cooking oil. Let the salad rest for 10 minutes or so to allow the shallots to cool before serving; it can also be made up to several hours ahead and kept refrigerated until just before serving time.

Last year at this time I made Pumpkin Waffles.

No comments: