Full disclosure, I’m not a lentil guy; so much so that honestly, I’m not entirely sure what they are or how they’re grown. But part of dealing with having a basic palate is admitting as much, and from there I can grow, like lentils do on trees right?
- 1 cup brown lentils, picked over, rinsed, and drained
- 4 ripe plum tomatoes, chopped
- 2 celery ribs, cut into 1⁄4-inch slices
- 1 or 2 hot or mild chiles, seeded and minced
- 1⁄3 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 4 tablespoons olive oil
- 2 tablespoons sherry or balsamic vinegar
- Salt and freshly ground black pepper
Bring a medium saucepan of salted water to boil over high heat. Add the lentils, return to a boil, then reduce to low. Cover and cook until the lentils are tender, about 40 minutes.
Drain the lentils well and transfer to a large bowl. Add the tomatoes, celery, chiles, green onions, parsley, oil, and vinegar. Season with salt and pepper to taste, toss well to combine, and serve… Makes 4 servings
