Adrienne Gajownik


Curried lentils with leeks

As you can probably tell I love bean salads. They're so tasty and an easy way to get more vegetables into your diet. This salad is excellent. The addition of late spring vegetables like leeks and scallions with a pungent curry flavor make it irresistible. Feel free to add different vegetables like cooked zucchini, celery or carrot. 

Curried lentils with leeks 
2 cups cooked lentils, or 1 can rinsed
1/2 red onion, diced
small bunch of scallions, chopped
1/2 c cilantro
1 tbsp sesame oil
1 large leek or 3 small leeks, rinsed and chopped*
2 garlic cloves, minced
1 tbsp curry powder
1 tsp freshly ground cumin
dash of sea salt
juice of one lemon
1 tbsp sesame or olive oil

Cook lentils according to instruction. Rinse and put lentils into a large bowl along with red onion, scallions and cilantro. Heat sesame oil over medium heat. Once warm add the chopped leeks, stirring occasionally. Add garlic and remove from heat when leeks start to brown lightly. While leeks are cooking, make the curry vinaigrette. Mix the curry, cumin, salt, and lemon juice together. Whisk in the sesame (or olive) oil well. Pour dressing over the lentil mixture along with the leeks and garlic. Mix well. Serve warm or chilled. Garnish with goat cheese or a hard-boiled egg.

*Leeks are very sandy, wash very well.

This is a great salad to make dad for Father's Day. Who can say no to hearty lentils? Happy Father's Day weekend!