Don’t worry about the amount of garlic in this dish. My DH saw that it called for a whopping 12 cloves of garlic and was immediately concerned that I would be up for days with heart burn. Not so. cooking the garlic until crisp gives it a deep nuttiness and takes the burn right out. Yum. This dish makes the perfect foil for pork. We served alongside this month’s Charcuteapalooza challenge, pork terrine.
Garlicky Lentils
Adapted from Salata Adas from Saveur Magazine
1 cup green lentils
6 Tbsp. extra virgin olive oil
12 cloves garlic, minced
3 Tbsp. fresh lemon juice
1 tsp. ground cumin
1/2 tsp. ground allspice
1 tsp. dijon mustard
1 Tbsp. minced parsley
1 Tbsp. minced mint
1/2 Granny Smith apple, minced
Salt & pepper
In a medium pan over high heat, bring the lentils and 3 cups water up to a boil. Reduce heat to medium- low and simmer until lentils are tender (about 35 minutes). Set aside, draining if lots of excess water.
Meanwhile, heat 2 Tbsp. oil in a skillet over medium heat. Add the garlic and cook until nicely browned and crisp but not burned, about 7 minutes. Remove the pan from the heat and whisk in the remaining oil, lemon juice, cumin, allspice and mustard. Pour this mixture over the lentils. Add the parsley, mint and apple and toss to combine. Season with salt and pepper to taste. Serve.
This dish makes enough for two hearty side dishes and lunch the next day.
Gastography 