Anonymous wrote:This is really good. I like it without the pesto though. Replace with extra oil and vinegar.

http://www.com/recipe/lentil-and-couscous-salad-arugula

Link not quite right....

This is really good. I like it without the pesto though. Replace with extra oil and vinegar.

http://www.com/recipe/lentil-and-couscous-salad-arugula

OP here. Thanks for all the great ideas!!!!

French green lentils (lentilles du Puys), vinaigrette, done. Shallots if you're feeling fancy. Crisp apple bits also are delicious here.

I was also thinking you could make soup with the red lentils and freeze it. You'll probably be in the mood for soup by September.

I like lentils as a side for roast salmon. Not hot, hot, more room temp.

You could make a simple dal to eat with rice, or a curry thickened with red lentils and coconut milk. Use a mix of vegetables that taste good lightly cooked and at room temp--squash, sweet potatoes, peppers, beets. Keep it simple and use chunks of veggies that are on the sweeter side so your kid will like it.

Anonymous wrote:Have you ever had the Breadline's lentil and feta salad? So simple, but so good! The Breadline serves it on a bed of greens.


Cook 1 pound of black lentils till soft
crumble in 1/2 pound of feta cheese
toss in a vinaigrette of 1/2 cup apple cider vinegar and 1/2 cup extra-virgin olive oil
stir in 1 bunch of finely minced parsley (no stems)
add salt and pepper to taste

ATK's version is similar:

green french lentils
shallot
mint
feta
evoo
vinegar
salt
pepper


Delicious!

Have you ever had the Breadline's lentil and feta salad? So simple, but so good! The Breadline serves it on a bed of greens.


Cook 1 pound of black lentils till soft
crumble in 1/2 pound of feta cheese
toss in a vinaigrette of 1/2 cup apple cider vinegar and 1/2 cup extra-virgin olive oil
stir in 1 bunch of finely minced parsley (no stems)
add salt and pepper to taste

I make this without the brown rice and my 1 year old loves it. It is delicious - the balsamic glaze is what makes it, plus the sundried tomatoes. Tastes great at room temperature or even cold.

http://www.traderjoes.com/recipes/recipe.asp?rid=192

I've got a ton of green and red lentils, but no desire to eat hot lentils in summer. Can't seem to think of any good summer recipes, especially for the red lentils. for the green, all I can come up with is mixed into a green salad.

Ideas? Please help me use up all these lentils......

bonus to anyone who has an idea for something a toddler would actually eat, too, though at this point I'm just keeping the bar low.