Spring has Sprung and so has the Parsley. Parsley is a fantastic early spring green, providing a fresh intoxicating flavor and a spectacular crunch. It is perfect for introducing our digestive systems to the fresh veggies we can’t wait to crunch into when our Farmers Market finally opens.
Once I spy the dark leafy green of Parsley in my garden I am immediately inspired to make my favorite spring dish, Lentil Parsley Salad.
If you’ve not added Lentils to your cooking repertoire, might I suggest now be the time to “stock up” on this fabulous pantry staple? Lentils are extremely versatile, lending themselves well to a variety of dishes and act as a fabulous replacement for ground beef in tacos.
My favorite Lentils for this particular salad are Black Lentils, they keep their shape well and provide an exciting contrast of color to the sharp green of the Parsley in this dish.
Lentil Parsley SaladCourse: Salads, Sides
This makes a great lunch salad for 2 people or the perfect side dish for 4 people
1 cup dry Black Lentils
3 cups Vegetable Stock (or plain water)
1 cup chopped Parsley
3 Tablespoons Olive Oil
1 teaspoon (large pinch) Red Chili Flakes
Lemon for juicing
Salt and Pepper
- Place lentils and stock in medium saucepan; bring to boil, cover with lid, turn down heat, and leave to simmer for about 15 minutes. Then, remove pan from heat, drain lentils if necessary, transfer lentils to a bowl and leave to cool to room temperature. Once cool, add the chopped parsley and mix into lentils. Then, add the juice of half the lemon, a good pinch of salt and pepper, chili flakes and olive oil. Mix and Taste. Add more lemon juice, salt and pepper to taste. Add more olive oil if the salad seems too dry. Refrigerate for later consumption or serve right away. This salad will keep nicely for a couple of days if stored in the refrigerator in a sealed container.