FINALLY getting new recipies up!

had tried these way back in July and August, but then the recipe books got packed away and have only recently been uncovered (see previous posts for flat hunting/moving saga...)

these are both lentil recipes (I was trying to find a hot weather alternative to soup over the summer, these both worked out pretty well)

first up:
Lentil Salad with Tomatoes and Chere (Goats Cheese)

Ingredients:
-1 cup french green lentils
-2 Tbsp red wine vinegar
-1 shallot, minced
-1 Tbsp dijon mustard
-1/4 cup olive oil
-1 1/3 cups diced cucumber
-2/3 cup diced plum tomatoes
-1/3 cup finely chopped red onion
-2 Tbsp chopped fresh dill
-2 Tbsp chopped fresh parsley
-1 large garlic clove, minced
-6 ozs soft fresh goats cheese (chilled)

Directions:
1. Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well.

2. Combine vinegar, shallots and mustard in a large bowl. gradually whisk in oil, season with salt and pepper.

3. Add lentils. Let stand until cool.

4. Add cucumbers, tomatoes, onion, dill, parsley and garlic to lentils. Season with last and pepper. Let stand for one hour.

5. Crumble goats cheese over salad, mix gently to combine.



second:
Warm French Lentil Salad with Smoked Sausage

Ingredients:
-1 1/2 cups de puy lentils (about 10 oz)
- 3 fresh thyme sprigs
-2 bay leaves
-3 garlic cloves, smashed
-1/4 tsp black peppercorns
-1 small onion
-1 small carrot
-8 oz smoked sausage (such as kielbasa)
-1 cup dry white wine or dry white vermouth
-2 1/2 Tbsp red wine vinegar, more as needed
-2 tsp dijon mustard
-kosher salt
-3 Tbsp extra virgin olive oil
-3 Tbsp walnut oil (I couldn't find this, so excluded it)
-1/4 cup chopped fresh parsley
-1/4 cup finely chopped scallions (about 3 to 4)
-freshly ground black pepper

Directions:
1. Gently boil lentils with the thyme, bay leaves, garlic and peppercorns (in a cheesecloth if have, for easier removal. This is not a bad idea, as I didn't have one and kept biting down on peppercorns I couldn't find to remove initially...). Boil for 30-40 minutes or until the lentils are tender.

2. Put sausage in saucepan with white wine and enough water to cover by 1/2 an inch. Simmer for 15-20 minutes.

3. In a bowl combine 1 1/2 Tbsp vinegar with the mustard and a pinch of salt. Whisk in oils and season to taste with salt and pepper.

4. Drain lentils, discarding the other things, and immediately toss lightly with 1 Tbsp of vinegar and 1 tsp of salt. This keeps the lentils tender and helps them retain the dressing.

5. Drain sausage and slice into small pieces.

6. Stir all ingredients (sausage, lentils, vinaigrette, parsley and scallions) together and season with salt and pepper and vinegar to taste.