Simple Lentil Salad

Serves 4

From Everyday Food Magazine and Harriet Goldman, April 2004

Husband-Tested in Alice’s Kitchen

This recipe is a yummy, healthy and filling addition to your lunch box. The note in the original recipe suggested spooning this cool salad over crisp lettuce such as romaine, but it’s also good atop baby spinach or a baby lettuce mix. If you’re in a hurry, buy hard boiled eggs from Lost River Market & Deli.

1 1/4 cups brown lentils or French lentils, rinsed (I use French lentils for salads because they hold their shape and have a firmer texture.)

4 large eggs

1/4 cup red-wine vinegar

3 Tablespoons olive oil

1 large cucumber, peeled, if desired, seeded and diced (2 cups)

1/2 cup finely chopped fresh flat leaf parsley

1/2 cup finely chopped red onion or shallots

Kosher salt and ground pepper

In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.

Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.

In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.