So no internet all day on Sunday! Can you believe it? Hopefully, I’ll have that situation sussed out by the end of the week. So it was actually cold here this weekend, near freezing. And the feast of St Anthony of Egypt was yesterday, that was a wild time. There were bonfires, parades, animals, interesting event. Not only did I run, and then had to add on another mile. I then hiked halfway up Vesuvius with my roommate. A very weird day overall.
So I’m preparing to start my second week at work. I’m surviving, I definitely need to settle in and get things into a routine. Then I need to get out and explore. But for right now it’s work and shopping and cooking. So, I suppose I need to make with a recipe for your Meatless Monday goodness. Then I’ll share some pictures of my trip up Vesuvio.
Warm Lentil Salad with Mustard Vinagrette
– 2 Tbsp. olive oil
– 1 leek (the white and light green parts only, sliced)
– 2 carrots, scrubbed and sliced in half lengthwise and then sliced horizontally
– 1 tsp. (or more) minced garlic
– 1 cup green lentils
– 1 whole onion, peeled
– 6 whole cloves, stuck into the onion
– 1 turnip, cut in half
– 1 tsp. unsalted butter
– ¼ c. olive oil
– 4 tsp. Dijon mustard
– 2 Tbsp. red wine vinegar
– 1 tsp. freshly ground black pepper
– kosher salt, to taste
Heat 2 Tbsp. of olive oil in a pan. Add the leek and carrots; cook for about 5 minutes, until leek is beginning to soften and become fragrant. Add garlic; cook for one more minute, just to soften garlic.
Meanwhile, put the lentils, 4 cups of water, the onion (stuck with cloves), and the turnip in a large pot. Bring to a boil. Lower the heat, add the leeks/carrots, and simmer uncovered until the lentils absorb all the water (about 15-20 minutes). The lentils should be tender at this point, but test them to make sure; if they’re not tender, add more water little by little and let it absorb until they do get tender.
Remove from heat; remove the onion and turnip. Add the butter and stir in.
While the lentils, etc. have been cooking, make the vinaigrette: whisk together all vinaigrette ingredients. Add to lentils when they’re off the heat and stir to combine. Let lentils cool for a few minutes (this will help the flavors meld). Adjust salt and pepper to taste.
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