Green Lentil Salad with Marinated Tomatoes
Editor’s Note: This post is a part of our series on Delilah’s annual trip to the 127 yard sale. We’ll be back next week with DIY projects, recipes, inspiration and business tips. In yesterday’s post from the road on the 127 yard sale Delilah wrote about how to prepare for, and what to pack for her adventure. She talked about the importance of packing a cooler since the food available on the road isn’t the healthiest. The following is her recipe for green lentil salad with marinated tomatoes, one of her favorite make-ahead salads. It’s not only perfect for a trip on the world’s longest yard sale but also great for a BBQ or just to have in the fridge for mid-day snack. -Nicole S.
Because we can’t live on sandwiches alone while we’re on the 127 yard sale, I usually make one healthy salad that I pour into drinking cups and that can be easily eaten on the road- it’s a nice way to have a savory fresh meal.
Green Lentil Salad with Marinated Tomatoes
what to get:
-1 bag/2 cups of green lentils
-1 shallot, minced
-1 bunch of fresh parsley
-¼ cup + 2 tablespoons of red wine vinegar
-1/2c + 2T olive oil
-1 basket of cherry tomatoes
-A dash of chile flakes/cayenne pepper, salt and pepper (all to taste)
what to do:
1. Mince the shallot and place it in ¼ cup of red wine vinegar for 30min-1hr to quick pickle the shallot.
2. Prepare the lentils: I prefer to cook the lentils in veggie broth. The rule of thumb when cooking lentils is to have the water to lentil ratio be 2:1. Place the lentils in the broth, bring to a boil then simmer for 20-30 min or until the lentils are no longer crunchy. Drain and set aside.
3. Chop the parsley and set aside.
4. Slice the tomatoes in half and place into a storage container. I prefer to store them separately until I serve the salad to avoid anything getting soggy.
5. Pour 2 tablespoons of red wine vinegar + olive oil, salt/pepper and a healthy dash of cayenne/chile flake. Put a lid on top, shake and set aside.
6. Place the lentils in a mixing bowl. Add parsley and “pickled” shallots with vinegar. Add olive oil and 1 tablespoon of salt and pepper. Mix thoroughly and taste. Add more salt/pepper/vinegar/oil until it is to your liking. Place in storage container.
