Puy Lentil, Feta, Roast Tomato and Onion Salad

This salad is a STUNNER! End of story. Almost...

This week, my friend Shaila came up for lunch. Since she lives far away, this was a reason to celebrate and I really wanted to knock her socks off. Turns out, I think her socks were definitely knocked off, and I think this salad even knocked her Aunt's socks off, as she joined us for lunch as well. We enjoyed this incredible salad with a pot of homemade chai (December 2007). If I would have had time, a batch of Triple Ginger Biscotti would have been perfect to end the lunch with. (Look for that recipe coming soon to the "Clean Food Connection" website! More information to come.)

Puy lentils (pronounced "Pwee") are grown in France. They are dark green and stay firm after they have been cooked. You can buy them at most specialty food stores or well-stocked grocery stores.

I almost forgot... this recipe is from a book called "Good Tempered Food: Recipes to Love, Leave, and Linger Over", by Tamasin Day-Lewis, a cookbook author from the UK. I happened upon this book at the library and I love it! There are so many recipes in it that I would like to try and she also has four other books that I would love to check out. Have you seen any of her books before? Is she related to Daniel Day-Lewis? I hope that wasn't a ridiculous question... Regardless, enjoy this amazing salad!

Puy Lentil, Feta, Roast Tomato and Onion Salad

12 oz. Puy lentils (French lentils)
4 large tomatoes
2 onions, peeled and cut into 6 pieces
Olive oil
3 handfuls of baby spinach
3/4 c. feta cheese, crumbled
3 cloves garlic
1 1/2 inches fresh ginger
1/2-1 t. red chilli paste
A large bunch of fresh cilantro
A generous teaspoon of Dijon mustard
Olive oil
Juice of 1 1/2 lemons
Sea salt & freshly ground black pepper

1. Preheat the oven to 400 degrees. Put the lentils in a pot and just cover with water. Bring them to a boil, take any scum off the surface, then simmer them until cooked, about 40 minutes. They do not need to be pre-soaked.

2. Meanwhile, halve the tomatoes and place them on a baking sheet with the onions. Pour olive oil generously over the tomatoes and onions and roast in the oven for about 30-40 minutes. The tomatoes should be weeping juice and soft, and the onions should have caramelly bits and also be soft. Drain the lentils and place them in a bowl with a splosh of good olive oil and the spinach, which will begin to wilt in their heat. Stir until it has. Crumble the feta over the top.

3. Now make the dressing. Chop the garlic, ginger and chilli and put them in a food processor with the cilantro. Add any juices from the roasted tomatoes and onions, the mustard, then some more olive oil, about 5 T., and the lemon juice. Season and blitz in the food processor. Place the warm tomatoes and onions in the salad and pour the dressing over all. Mix altogether gently, but thoroughly. Serve or leave to marinate for a couple of hours and eat at room temperature.

*I ate this salad for three meals in a row! I warmed the salad slightly in the microwave before eating it.