What happens when I take the first three things I have in the refrigerator and blend with some seasonings? Something unreasonably tasty and darn filling for lunch. French lentils, the fiber-filled and protein-packed powerhouse fancy cousin-with-an-accent of the more dull (but still delish) brown lentil keeps its shape when you cook it. Some sources say that french lentils keep the flavor of the terroir of the region where they are grown (just like French wine--and lets face it: French people!). My palate is not that sensitive, however I do find their texture more crisp than other lentils and perhaps a bit fresher. The french often serve their lentils cold in salads like this one, though there is nothing french about this salad!
1.5 cups cooked lentils (3/4 c lentils cooked in 1.5 cups water)
1 fresh peach diced
1 cup purple cabbage chopped
3-4 tablespoons best quality balsamic vinegar
3 tablespoons toasted sesame oil
salt/pepper to taste
Serves two for lunch. More for a side dish.
Throw all the ingredients together in a medium sized bowl and stir. Can keep for several days. You can serve on a bed of spinach for more vegetable power!
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