The weather has been warming up and the spring vegetables are coming in season in my in-laws garden. I love lentils and usually make a huge batch of them at one time then portion them and freeze them. I had defrosted 3 bags of lentils, I used two to make a lentil soup and had one bag I needed to use. I used a small portion of the lentils to make the kids “pasta e lenticche” (pasta with lentils, a typical Neapolitan dish).
For our lunch, I made a lentil salad. The fresh scallions and sage from my in-laws garden inspired me to make this salad.
Lentil Salad with Scallions, Cherry Tomatoes and Fried Sage
Brown lentils 400 grams (precooked or canned)
Scallions 1 or 2 (depending on your taste preference)
Cherry Tomatoes 10
Red pepper flakes a pinch (adjust to you taste)
Olive Oil 8 tablespoons (divided)
Balsamic Vinegar 1 tablesoon
Salt to your taste
Fresh sage – 8 leaves
Parsley Flakes – 1/2 teaspoon
In a small frying pan, add 3 tablespoons of olive oil, low to medium heat. Wash the fresh sage and pat dry. Fry sage for a few minutes, stirring or swirling it a few times, until it becomes fragrant and crisp but not burnt.
Place lentils in on a serving plate or bowl. Wash and chop scallions, wash and chop the tomatoes into fourths, add to the lentils, add red pepper, salt, and parsley flakes. Measure out 5 tablespoons of olive oil pour over the lentils. Add balsamic vinegar to the lentils. Mix the salad. Place the fried sage leaves on top of the lentils. Serve at room temperature with fresh bread.