Greg Duncan

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GREG DUNCAN

Consider the humble lentil

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Letters to Emily
Charles Pierre Monselet
French journalist and author.
(1825-1888)

This summer I've provided a recipe or two for great outdoor side dishes and continue on this theme in light of the good weather and climes. While main dishes take center stage, you must compliment each dish with creative accompaniments.

Enter the lentil, that oft-forgotten pulse or legume.

Perhaps better known for addition and a basis for soup, the lentil carries a protein- packed and energy-giving punch that is easily delivered warm or cold. A temperate medley of herbs and spices and a cup of these little wonders go a long way to satisfy even those that eschew traditional bean salads.

The Lentil is most likely the oldest cultivated legume, and is believed to be native to southwestern Asia, perhaps northern Syria. Seeds have been found in Egyptian tombs dating from the 12th Dynasty (2400 B.C.), and there is also evidence of their cultivation as early as 6000 B.C. Lentils are widely cultivated throughout Asia, parts of Europe and North Africa, and more than 5 million acres are grown worldwide. They are a staple in much of the Middle East and India.

Lentils are rich in protein and carbohydrates, and are a good source of calcium, phosphorus, iron and B vitamins. Lentils are found in various colors, white, green, red, yellow, brown, and orange, and are sold dried or canned, like beans.

Do yourselves a healthy favor and try this recipe for a summer side salad that celebrates the continued prominence of the sun.

MEDITERRANEAN LENTIL SALAD

1 cup dried brown or green lentils
1 small onion, peeled and chopped (1/2 cup)
2 cloves garlic, peeled
1 bay leaf

1/4 cup pitted and chopped Greek olives
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons chopped parsley
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
1/4-teaspoon salt
1/4-teaspoon pepper

1. Wash the lentils, picking out any small stones. Place in a pan with the onion, garlic, bay leaf, and 3 cups water. Bring to a boil, reduce the heat, and simmer 15 to 20 minutes or until tender but not mushy. Drain, discard the onion, garlic cloves, and bay leaf, and chill under cold water.

2. Place the lentils in a bowl with the olives, celery, red pepper, parsley, lemon juice, oil, thyme, salt, and pepper. Toss and serve warm or cold over mixed bitter greens.