Veganomicon Lentil Salad

This Lentil Salad from Veganomicon is easy to make, light, and refreshing--perfect for summer. It's delicious served over salad greens; the tarragon gives it a unique flavor. Add some brown rice or quinoa, and it's a complete meal. Lentil Salad (from Veganomicon)
Serves 4

Ingredients

• 4 cups vegetable broth
• 2 or 3 sprigs thyme
• 2 bay leaves
• 2 cloves garlic, crushed
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 cup uncooked lentils (I used brown)
• 1 small red onion, chopped very finely (about 1/3 cup)
• 1 small tomato, seeded and diced (about 1/2 cup)
• 2 radishes, grated (I didn't use these)
• 1 small carrot, grated
• several pinches of freshly ground black pepper

Dressing

• 2-4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (about 1/2 lemnon)
• 1 clove garlic, minced

Instructions

1. Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
2. While the lentils cook, stir together the dressing ingredients in a mixing bowl.
3. Drain the lentils in a mesh colander. Let cool, giving the colander a few shakes every couple of minutes so they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme. Add the lentils to the dressing along with the onions, tomato, radishes, and carrots, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
4. When chilled, serve over lettuce with oil and vinegar on the side.

Chipotle Lentil Burgers

I think the worst vegan food I've ever had was a Boca burger. After I tried one of these cardboard-flavored pieces of processed soy last summer, I decided to never buy veggie burgers again but to instead make my own.

The Chipotle Lentil Burgers from Appetite for Reduction was my first attempt. A puree of lentils, sauteed veggies, spices, bread crumbs, and chipotle peppers in adobo sauce, these burgers sounded fabulous. But they were between "just okay" and "good."

I like the smoky chipotle flavor, but that's pretty much all I could taste. I couldn't taste even a hint of the cilantro that I sauteed with zucchini, garlic, and red onion, nor could I taste anything lentil-like. Too bad.

The texture was the other thing I didn't think was great. They were difficult to keep together even pan frying, and when they were done, the outside was only the slightest bit firm and the inside was mushy.

I might make these again using less chipotle peppers. I'd also make them smaller--they were so huge, they were twice the size of my bun. But I'll probably try other recipes first.

Happy Herbivore Red Lentil Dal

I love lentils so have high expectations for lentil dishes. This one didn't disappoint. As promised, it was extremely quick and easy to make. It was ready in about a half-hour, including prep time and the time to cook the rice. The sauce was thick and full of flavor. (I used tomato sauce because tomatoes aren't in season, per the cookbook's suggestion.) It was a little spicy even without the dashes of cayenne I added at the end; the cayenne made it just spicy enough. This is a perfect after-work meal that I'll be making often. Omnivore husband liked it too. And it's only 3 WeightWatchers PointsPlus!

The recipe came from The Happy Herbivore Cookbook, but she's also posted it on her website.

And good news! The cookbook's author, Lindsay Nixon, is coming to Pittsburgh for a book signing! It will be at Right by Nature (what a perfect place!) on February 13 from 2 to 4. I'll be there!