 Start by pickling the radishes the day before if you can. They will be crisper and more flavorful if they spend a night in the fridge. data-pin-do=)
Braised Lentil Salad with Browned Shallots, Sheep’s Milk Feta and Pickled Radishes
July 14, 2022
There seems to be no end to what one can concoct with a good legume. And the lentil is a perfect example: full of good plant protein, tasty when served either hot, cold or room temperature and mixes well with a wide range of ingredients. And if you haven’t tasted sheep’s milk feta cheese, I encourage you to try it. It’s less salty with a correspondingly milder flavor and a creamier texture. I have found Bulgarian Sheep’s Milk Feta in the cheese departments of well-stocked grocery stores. And the pickled radishes…. well, just because they are a sweet, crunchy, and tangy touch. It’s a little accessory that dresses up the salad. (But raw radishes will work as well.) Start by pickling the radishes the day before if you can. They will be crisper and more flavorful if they spend a night in the fridge.
- Prep: 45 mins
- Cook: 45 mins
- Yields: About 4 cups cooked lentils, 6-8 servings
Ingredients
pickled radishes
1 standard bunch of round radishes (approximately 8-10 radishes)
¾ cup cold water
¼ cup mild white wine vinegar
½ cup granulated sugar
4 strips lime peel (use a peeler and try not to get too much white ‘pith’ on the peel, it’s bitter)
juice from above lime
1medium bay leaf
1 teaspoon kosher salt
3 whole black peppercorns
Optional: ½-inch piece of fresh, peeled ginger root, crushed with the flat blade of your knife
Braised Lentils
2 cups lentils, about 12 ounces (brown, green, black or French Le Puy) Note: Do not use red or yellow
lentils as they will not hold their shape during cooking and will become mushy.
3-4 cups cold water
2 ‘plump’ shallots (5-6 ounces, unpeeled weight)
4 tablespoons extra virgin olive oil (plus more to taste)
Optional: 1 tablespoon unsalted butter
2-3 medium cloves garlic, peeled and sliced super-thin
2 teaspoons ground cumin seed
1 teaspoon ground coriander seed
3 teaspoons kosher salt, divided
fresh ground black pepper
3 ounces cleaned spinach: baby or leaf spinach that has been stemmed & torn in half
3-4 ounces sheep’s milk feta, cut into ¼-inch cubes
Directions
Wash and cut off the ends of each radish. Either cut in half or quarter them, depending on their size. You are aiming for them to be visually equal in size. Set aside. Combine the rest of the ingredients in a small saucepan; stainless steel or another non-reactive pan is best. (Aluminum tends to discolor foods in the presence of acids.) Bring ingredients slowly to a simmer. Stir often to dissolve the sugar. Simmer gently for 5-10 minutes or until you have achieved a ‘maple-syrup’ like texture: not too thick, not too thin. Add the radishes and simmer for 3-5 minutes depending on their size. Try not to cook the radishes completely, err on the under-done side. Remove from heat. Cool and then refrigerate. Overnight is best.
Begin by washing the lentils. Rinse them under cold running water in a fine-mesh strainer. Set aside. Peel and slice the shallots across the grain into rings and as thinly as you can safely manage. Mind your fingers! Set aside. Put a 4-quart heavy-bottomed saucepan on medium heat. Add 3-4 tablespoons of olive oil and heat gently. Do not let the oil smoke. Add the sliced shallots, a pinch of kosher salt, and stir. Add the tablespoon of butter and stir again. Add the thinly sliced garlic and stir well. Cook and stir often, until the shallots are slightly browned and very softened. This browning, or caramelization of the shallots will add deep flavor to the finished lentils. Add the ground cumin and coriander into the shallot-garlic mix. This whole process should take 10 to 15 minutes. Be mindful to not burn the shallots. Be patient with the process. Add the lentils and stir to combine with the shallot-garlic mixture. Add 3 cups of cold water and 1 ½ teaspoon of kosher salt. Stir to combine. Bring to a boil and reduce heat to a simmer. Cook partially and age your lentils. When the lentils are tender, taste and adjust seasonings to your taste. Drain
lentils and return to the pot (no heat). (Save the excess liquid. See the below-serving suggestions.) Stir in the spinach until wilted. Stir in the sheep’s feta. The heat will soften and melt the cheese a bit. Taste and adjust the seasoning with a bit more salt & pepper, to taste.
To Serve
There are many ways to enjoy these lentils. I served them on top of some cooked brown rice, with arugula leaves and a few pickled radishes on top. You could also cook some pasta, drain it and add some of the cooked lentils along with a bit of the reserved cooking liquid to moisten if necessary. Or just eat a bowl of the lentils with a spoonful of plain yogurt on top. Add chopped fresh parsley or dill if you have it.
Lentils: prep & cooking time: about 45 minutes.
Pickled radishes: prep & cooking time: about 20 minutes.
