I was honoured when Susan at The Well-Seasoned Cook invited me to provide a guest post for her blog, continuing to celebrate the 4th year of My Legume Love Affair. Please head over to her site to hear about my current battle between lentils and chickpeas, and the winning salad I display: Warm Lentil and Swiss Chard Salad.
Warm Lentil and Swiss Chard Salad
300g dried black beluga lentils (or your favourite non-red lentil)
2 cups leek, white and light green parts chopped
2 tbsp coconut oil, or olive oil, divided
1/3 cup currants
1/2 cup cilantro, chopped
2 tbsp rice vinegar
1 tbsp apple cider vinegar
3 tbsp fresh lemon juice
3/4 tsp salt
1 clove garlic, minced or pressed
150-300g Swiss chard, stems and leaves thinly sliced, reserved separately
freshly ground pepper, to taste
1. Bring 4 cups of water to a boil with 1 tsp of salt, then add lentils. Lower the heat and simmer the lentils, covered, for 20-25 minutes, until tender. Drain, rinse in cold water and set aside.
2. Meanwhile, saute the chopped leeks in 1 tbsp oil over medium-low heat in a large skillet until they are soft and starting to caramelize, around 20-30 minutes.
3. Combine the cooled lentils with the sauteed leeks and currants. Toss with the vinegars, salt and cilantro.
4. In the same pan as the leeks were sauteed, add the remaining 1 tbsp oil and heat over medium-high heat. Add the garlic and Swiss chard stems, stirring for a minute. Add in the chopped Swiss chard and toss over high heat until it turns a brilliant green. Squirt some lemon juice over top and add to the lentil mixture.
5. Add the remaining lemon juice, season to taste and allow to marinate at least 30 minutes. Taste again and adjust seasonings.