Garden Harvest Lentil Salad

Todays harvest 31 March 2011

Behold, today’s bountiful harvest! Featuring cavolo nero, meyer lemon, parsley, roma tomatoes, jalapeno pepper, hungarian wax pepper, mint and oregano. This purple flowering oregano preceeded me in the seagarden. When I first arrived (and mistook it for marjoram), it established one half of the strawberry patch as its domain. We cut it out entirely, I thought, but tall stroppy strands of pungent leaves and purple petals continue to pop up where it once ruled. Since I’m resigned to never be rid of it, I’m always looking for new ways to use it. Thus, I was excited to discover a recipe featuring fresh oregano, “Greek-Style Lentil Salad” in one of my favorite cookbooks, Madhur Jaffrey’s World Vegetarian.

Bioitalia lentilsWhere Jaffrey’s salad features green lentils and cucumbers, my version that she inspired features canned lentils and all the vegetables just harvested above. I was a purist about cooking with dried lentils (since they didn’t need pre-soaking) until I read Tim Ferriss’s 4-Hour Body. He’s got a good point that it’s better to eat canned beans than to not eat beans at all because you don’t have time to cook them. Discovering Bioitalia canned beans that come out of the can looking perfect rather than sorry and soggy upped my enthusiasm. And considering the recent run of natural disasters around the world, it’s comforting to see a stock of legumes at the ready each time I open the cupboard.

1 (14oz/398ml) can lentils, drained and rinsed
1 chopped red onion
1/2 c diced tomatoes
1/2 c cavolo nero leaves, torn from stem
1/4 c chopped parsley
2 seeded and diced peppers (I had a jalapeƱo and Hungarian wax, but use bell pepper or other capsicum too if you have on hand)
2 tbsp chopped fresh oregano
2 tbsp olive oil
1 fresh lemon, juiced
salt and pepper to taste

Toss all ingredients and enjoy!

Gardenharvestlentilsalad

This was delicious on its own, and it would also welcome feta cheese. It also makes a lovely base for simply grilled fish. Hope you enjoy!

What are your favorite ways to use fresh oregano? If you’ve got any recipes or pointers, I’d love to hear from you in the comments.

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