Warm Lentil Salad
|Fresh thyme/1 tablespoon dry thyme||2 Tablespoon|
|Gorgonzola cheese/Blue / feta cheese||1⁄4 Cup (4 tbs)|
|Fresh parsley||1 Tablespoon (For Garnish)|
|Dry lentils||1 Cup (16 tbs)|
|Onion||1⁄2 , chopped|
|Garlic cloves||3 Large, sliced|
|Olive oil||3 Tablespoon|
|Thyme/1 tb. dry thyme||2 Tablespoon (Use Fresh)|
|Dry sherry||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Sherry vinegar/Red wine vinegar||1 Tablespoon|
|Cherry tomatoes/Grape tomatoes||1 Cup (16 tbs)|
|Gorgonzola/Blue or feta cheese||1 Tablespoon|
|Parsley||1 Tablespoon (For Garnish)|
|Couscous||1 Cup (16 tbs)|
Put the lentils, onion, garlic and 3 Tb olive oil into a saucepan. Cover with 1-2 inches of cold water. Bring to a boil, then let simmer for about 30 minutes. Check the lentils for doneness: they should be completely soft, but not mushy.
Strain the lentils into a bowl and cover. If you are using dry thyme, add it now. If you have dry sherry, but not sherry vinegar, add it now. Reduce the cooking liquid by at least 1/3, until it is thick. Remove from heat, pour into a bowl and add sherry vinegar or wine vinegar, salt and pepper and whisk in 1/3 C olive oil.
If you wish to use couscous, while the cooking liquid is reducing, cook the couscous according to package directions, and then arrange it in a ring around the edge of a serving platter.
If you're using fresh Thyme, add it now to the cooking liquid. Stir the cooking liquid into the lentils, if using couscous, pour the lentils inside the couscous ring. Then garnish with cheese, tomatoes and parsley.
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