Marinated Green Lentils with Arugula and Chevre

Today I went to the grocery store in hopes to get ingredients for marinated French lentils with arugula and chevre. Well, the whole bulk bin section being what it is these days, French lentils and black (both which are delicious and hold their shape well) were out of stock. Luckily, there was plenty ol' plain green - not split pea, mind you- so... we improvise.

Basically I have you cook the lentils with any aromatics you might have (I only had an onion and garlic where I am right now!) and, while it gently simmers, you sauté onion, fennel, carrot, and celery until they soften and lose their raw edge. Strain the lentils (reserve the cooking water!) and toss them in large bowl with the sautéed veggies. Add some more olive oil, vinegar, and salt and let it all cool so the lentils can marinate and soak up flavors. Before serving, toss with arugula, fennel fronds, celery leaves (both of which should never go to waste! Use as herbs!, parsley if you have some, and top with chèvre or feta. I added a soft boiled egg and, not pictured here, some smoked trout I forgot I had. Not the prettiest of lentils, but a filling, delicious dinner is definitely served.

Also, wondering what to do with that cooking liquid? Make a warm lentil bowl in the following days... Throw some leftover lentils into a small pan with a few tablespoons of reserved liquid, a splash of vinegar, pinch of salt, and w/e herbs you have. Cook until warmed through and serve topped with soft boiled egg, avocado, and toast. Ta da! Now you have two recipes 😉

And before I forget, to offer you a third recipe, you can find a very similar salad that I wrote about last year for the Washington Post with pickled rhubarb. Perfect for this time of year when rhubarb is coming into season and you’re looking for ways to use it beside in pie or cake :)

Marinated Green Lentils with Chèvre, Herbs, and Arugula 

Serves 4 

1 cup green lentils (french are ideal, black works too), picked over and rinsed
½ peeled onion or shallot (optional) 
Few sprigs thyme (optional) 
2 garlic cloves, peeled  (optional) 
Bay leaf (optional) 
Kosher salt 
2 tbsp olive oil, plus more 
1 medium red onion, small dice
½ fennel bulb, small dice 
1 carrot, small dice
1 celery stalk, small dice 
3 tbsp red or white wine vinegar
1 to 2 tbsp brine from pickle or ferment (optional)
A few handfuls of (about 2 cups) baby arugula
¼ - ½ cup fennel fronds, celery leaves, fresh parsley (a combo if you can, optional but recommended)
2 to 4 oz chevre or feta 

Place lentils in a medium saucepan with aromatics, a pinch of salt, and 4 cups water. Bring to a simmer over medium heat, then reduce heat to a very low simmer, cover, and cook for 20-30 minutes until tender, but still firm. 

Meanwhile, in a large skillet, heat oil over medium heat. Add onion, fennel, carrot, celery, and a big pinch of salt and cook until onions become translucent and the vegetables lose their raw edge, but still have some bite, about 8 to 10 minutes. Remove from heat and transfer to a large bowl. Strain cooked lentils (save cooking liquid!), remove aromatics, and add to the bowl. Season with salt and gently toss with vinegar and brine if using. Let cool completely. 

Taste lentils and season with more salt or acid if needed. Drizzle with some olive oil and toss with arugula and herbs if using. Transfer to serving bowl or platter. Top with crumbled chèvre, garnish with any extra herbs. Sprinkle w/ flaky sea salt. Serve immediately!