This dish is probably one of the most-cooked meals in my household, and in my opinion, the only lentil salad recipe you will ever need. Enough said. This dish was first served to me by my fabulous friend Mia who is a phenomenal cook in her own right, and I love going to her house to eat because she has such a beautiful understanding of how to make healthy food taste amazing.
She also purchases very high quality ingredients, and is not afraid to experiment in the kitchen β two qualities I admire very much. The Best Lentil Salad, Ever is no exception. The flavours of this dish are totally outstanding, yet unexpected. It is this special combination of flavours that creates a truly remarkable salad that is lip-smackingly tasty and totally addictive.
It keeps in the fridge very well for days. Du Puy lentils are quite a bit smaller than green or brown lentils, and are revered for their ability to retain their shape after being cooked. Green, brown, and red lentils are great in soups because they are soft, mushy, and tend to fall apart, but those would be less-than-perfect choices for a sophisticated salad. Du Puy lentils work better in salads than in soups and stews because they tend to be a little more robust, and when cooked properly, they will retain just a little tooth.
You can find these lovely legumes at any quality grocery store, natural food, or health food store, just make sure they say Du Puy β otherwise they are a French lentil knockoff.
And why is folate so important? This may explain why North American diets seem to be on the deficient end of things when it comes to this B-vitamin, as folic acid is available from fresh, unprocessed food.
