Lentil Salad

A healthy salad with tastes from the Mediterranean.    This is a great side for grilled chicken.  Use green lentils in this recipe as they hold their shape when cooked, red lentils do not.  From Food and Drink Autumn 2003.

1 tbsp vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp chili flakes
1 1/2 cups green lentils
Water to cover
1 bay leaf
2 slices lemon about 1/2 inch thick
Salt and freshly ground pepper

DRESSING
3 tbsp lemon juice
1 tbsp grated lemon rind
1/2 cup olive oil
1 tbsp fresh oregano, chopped

GARNISH
175 g feta cheese, crumbled
1/2 cup black olives, pitted and sliced
2 tsp chopped fresh oregano or 1/2 tsp dried
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1/2 yellow pepper, finely diced

1. In a pot, heat oil over medium heat.  Add onion and garlic and saute, stirring for about 2 minutes or until fragrant.  Stir in chili flakes.
2. Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.
3. Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently.  Bring to a boil, reduce heat to medium low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.  SEason well with salt and pepper.  Drain off any excess water and remove the lemon slices and bay leaf.
4. Mix together dressing and toss with warm lentils.  Cool and then sprinkle with feta cheese, black olives, oregano and peppers.  Adjust seasoning if needed.  Serve on platter.

Serves 8

Minted Avocado Dip with Tortilla Chips

 If you want something healthier choose veggies instead of the Tortilla Chips

I got this one out of the Food and Drink Early Summer 2011

1/3 to 1/2 cup reduced fat sour cream (greek yogurt also works well)
2 tsp freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp chopped fresh mint
1/4 tsp salt (I left this out)
dashes of hot sauce to taste
2 large ripe avocados (I am digging the avocados lately)
1 bag tortilla chips

1. In a medium bowl, stir 1/3 cup sour cream with juice, garlic, mint, salt and hot sauce.  (If making ahead, this mixture can be covered and refrigerated for up to a day.)
2. Cut avocados in 2; remove stones.  Using a knife without a sharp point, score flesh into 1/4 inch dice right down to leathery skin.  Scoop flesh out into sour cream mixture.  Mix, breaking up avocado dice as little as possible.  Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.
3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated.  Pile mixture into a serving dish; garnish with sprigs of mint.  Serve with tortilla chips.