Last month, Dave and I made the trek to Etobicoke to join a room full of food bloggers and learn more about lentils. The evening included:
- Chef Michael Smith (significantly taller than me, very knowledgeable about lentils)
- Many lentil dishes (lentil soufflé exists and it is delicious)
- Many facts about Canadian lentils (Fact: Canada is the world’s largest producer and exporter of lentils. Fact: In Saskatchewan, lentils are now a larger crop than wheat.)
- Speeches, videos, and an open bar
- Lentil-branded swag and giveaways (when I hit up Sardinia in twelve months, I now have a person-sized suitcase to fill with souvenirs. Thanks, Canadian Lentils!)
Here’s my favourite summer lentil dish, from the hipster-heartland cookbook The Kinfolk Table. Cheap, fast, nutritious, and served at room temperature, this recipe is going to be key if we have a heatwave summer. Pot luck coming up? Break this baby out.
Citrus Lentil Salad
slightly adapted from The Kinfolk Table
1 cup dried lentils
6 scallions, white and pale green parts only, thinly sliced
3 tbsp olive oil
1 tbsp apple cider vinegar
zest of 1 lemon, minced
3 tbsp of lemon juice
1 tbsp sugar
1. Place lentils in a sieve, and rinse them under cold water. Turn them out into a medium pot, and cover with cold water. Over high heat, bring to a boil. Reduce heat to a simmer, cover the pot, and let the lentils cook for 20 minutes, or until tender.
2. Drain the lentils. Turn them out into a medium bowl. Add remaining ingredients, and stir to combine. Let the salad sit for 20 minutes before serving.