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04/16/08 |
                          
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Lentil Salsa Yields about a quart 2 c. dry lentils 1 ea. red pepper, small dice 1/2 ea. cucumber, deseeded, med dice 1/2 ea. small red onion, small dice 1 ea. roma tomato, deseeded, med dice 1/2 c. extra virgin olive oil 1/4 c. balsamic vinegar 1/2 t. ground coriander 1/2 bn. cilantro, rough chop water or stock (or a mix of both) salt & black pepper to taste
Bring water or stock to the boil, add lentils and cook until al dente. Drain off remaining stock, spread lentils on a pan or something and whomp 'em in your refrigerator to cool. While they're chilling out, chop up the rest of your veggies. Then you can go have a beer or some wine of you're one of "those" people. When the lentils have cooled, toss everything together in a large mixing bowl. Give a taste and adjust your seasoning, then serve with chips, pitas, crostini or what-have-you.
Note from GG: Currently, I'm working at an Irish restaurant. It appalls me no end that we have retarded stuff like "chips & salsa" on the menu, but since we're a pub I can kind of understand why it needs to be there. But as the chef said in "Waiting," "You can't mix Mexican with Continental! I thought you were better than that." I've railed against this particular menu item pretty much since I've been there, and I've FINALLY gotten a hold of an alternative. This salsa is surprisingly light and refreshing (odd considering lentils are pretty heavy) and once paired with "pub crisps" (a.k.a. potato chips) manages to jibe a LOT better with the rest of our menu than the standard fare. Give 'er a go, kids.
This site was last updated 12/20/06 |
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