Lentil Salad

by Rachael Ray Show Staff 5:00 PM, April 16, 2009

Aired April 16, 2009

Serves 4 servings
2 cups green lentils
1 bay leaf
1 onion, cut in half
1 small potato, peeled and chopped into small pieces
1/2 cup vegetable stock or water
1 cup (packed) baby spinach
1 handful cilantro
1/2 cup mint
4 tablespoons vegetable oil or EVOO - Extra Virgin Olive Oil, divided
2 shallots, finely diced
1 carrot, finely diced
1/2 red bell pepper, finely diced
1/2 cup green peas, defrosted if frozen
Salt and ground black pepper

In a medium-size pot, add the lentils and enough water to cover. Add the bay leaf and onion halves, bring up to a boil, cover, and turn down to medium-low. Simmer until tender, about 15-20 minutes. Halfway through the cooking time, when the lentils have been simmering for about 8-10 minutes, add the diced potatoes to the pot. When both the lentils and potatoes are tender, drain and reserve.

While the lentils are cooking, add 1/2 cup of vegetable stock or water, baby spinach, cilantro and mint to the bowl of a food process and pulse into a paste. Turn out into a large bowl and reserve.

In a large skillet over medium heat, add 1 turn of the pan of vegetable oil or EVOO. Add the shallots, carrot and bell pepper, and cook until tender, about 3-4 minutes. Stir in green peas, season with salt and ground black pepper, and turn off the heat.

Whisk 3 tablespoons vegetable oil or EVOO into the reserved spinach puree. Add the cooked shallots and veggies to the bowl along with the cooked lentils and potatoes. Give everything a good toss to coat and check the seasoning.

Serve warm or chilled alongside Crispy Curry Fried Chicken.