recommended lentils 10/10!

so here's an email from my mom that i finally had a chance to make and it's delish! and tom liked it a lot too. i love lentils. thay're practically a perfect food and i pretty much lived on them for a few (poor) years in college as a vegitarian. they are full of protein, complex carbs, fiber, iron, and some b vitamins and are dirt cheap; $0.50 per 16oz bag! so i was a pretty healthy poor college kid, to say the least. anyway, it makes a really great lunch or dinner on a hot day (we've had some really warm weather here...) so try it sometime this spring!

Jess-

This is the lentil recipe that I love so much!! It's from Goldie and it is she who edited the recipe
that follows. It makes a lot...you may want to cut it in half until you decide if you want that much around. Enjoy and let me know what you think.....by way of blog is fine.

Love,
Mom

Silver Palate Cookbook

Lentil Salad

2 1/2 c. dried lentils
3 carrots, peeled and quartered cut up
1 medium yellow onion cut up
3 cloves (I always use more) like 6 or 7
1 1/2 quarts chix stock bullion: veggie and chicken
1 bay leaf or like 1-2 t. dried crushed bay leaf
2 t. dried thyme
1/3 c. white vinegar (or whatever kind I have around) white wine vinegar
3 garlic cloves
1/2 C. walnut oil (or whatever I have around)
s/p
1 c. scallions
1 c. walnuts
parsley for garnish

1. Lentils, carrots, onion stuck with cloves, chix stock, bay leaf, thyme in a large pot. Bring to boil. Reduce to simmer and cook for about 25 minutes.
2. Combine vinegar, garlic and walnut oil in a blender until smooth and creamy.
3. Drain lentils (recipe says discard carrots and onion, I never understood why, so I don't if you want to eat them i suggest cutting them smaller because mine were huge chunks! it was still fun to eat but looked kinda weird).
4. Put lentils into mixing bowl. Rewhisk dressing and pour over lentils while they are still hot. Season generously with s/p. Let cool to room temperature. Toss again and refrigerate. Best if served the next day.
5. Add scallions and walnuts just before serving. May need to add more oil or vinegar when you remove from fridge. Toss again.
6. Garnish with parsley...or not.
7. Enjoy! and trust me, you will! for days, and days, and days... hope you like it...

we also made some more tasty bread in our new toy; colonial bread. it has molasses which give it a really pretty color and very rich flavor. it also has a little cornmeal which gives it some heft. fabulous bread for sandwiches! i'm not including the recipe since most people probably don't have, or use, a breadmaker so if you want it just email me at jesslynnbeach@yahoo.com. it's from a "free" DAK cookbook that came with my mom's breadmaker like a million years ago (when i was still in HIGH school!) and she sent it to me for all the delicious recipes i grew up with. every one deserves home baked bread. it's smells and tastes great and is healthier too (most of the time). keep eating, and send me your recipies to try!