I boiled the lentils in water for about 10 minutes or until tender (you can taste them and if they are chewy, leave it for another minute or two) When cooked, drain them in a colander and, pay attention, this is important…I add the flavorful and fruity extra virgin olive oil and sea salt while they are draining in the sink, still hot. By adding the oil and salt at this time, it allows the lentils to absorb MORE FLAVOR as they cool. Go on, taste them! Now, tell me those aren’t the tastiest little lentils you’ve ever made in ten minutes!
And of course, the lentil salad is JUST DIVINE when served under simple grilled chicken! All I did was season the breast with Bertolli olive oil (the regular stuff is for cooking, the extra virgin stuff is for AFTER cooking, to add FLAVOR!) grill it til the chicken is just done, allow it to rest until slightly cooler, and then sliced it up. Spread the chicken over the lentils and additional greens, douse with fresh lemon juice and freshly cracked pepper, sea salt and lemon zest! Light, satisfying and delicious. And perfect for warmer weather meals.
See what a few little black lentils can do for your pantry? (and Bertolli olive oil, natch!) How do YOU like to cook lentils, darling? Do you even cook lentils? Why or why not? DO TELL La Diva all about it.
Originally posted 2012-04-06 17:05:00.