Signs of Spring

How do you know it's spring around my house? Well, aside from the gorgeous plum tree in bloom in my front yard (which by the way produced the sweetest little dark purple plums that I ate straight from the tree last year), I start eating lighter. I run out of potatoes from the winter share of my farm just about the time I can't stand to see another one of them, and my thoughts naturally turn to lighter fare with the warmer days. I also found a Colorado grown tomato in the grocery store this week - surely from a greenhouse, but local and delicious still - so I set about making something that feels spring-like.
I had some leftover lentils from a dinner I hosted on Saturday night, and this had to be the simplest, but tastiest, salad I developed in a long time. Lentils with some tomato, red pepper, green onions and a light dressing - healthy, quick and light!
Lentil Salad
Serves 4

1 tablespoon extra virgin olive oil
1 large white onion, diced small
1 cup lentils, green or brown
2 tomatoes, seeded and diced small
1 large red bell pepper, diced small
4 green onions, sliced thin
1 tablespoon rosemary, minced fine
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
salt and pepper, to taste

Heat olive oil in a saucepan over medium high heat and add onion. Cook until just translucent and then add lentils. Add water and cook according to package directions. Drain and cool. Combine lentils with tomatoes, pepper, onions, rosemary, olive oil, and vinegars. Season with salt and pepper to taste and adjust oil or vinegar as desired. Serve cold or at room temperature.

2 comments:

oneordinaryday said...

Sounds great! I just starting cooking w/ lentils a few months ago and we love them. Thanks for a new recipe.

sheryl said...

I love this photo. I have some great lentil recipes, but always have trouble shooting them because lentils look, let's say, not so appetizing. You nailed it though -- this looks great!

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