Sunday, December 5, 2010
A lot of times, deciding what we want for dinner is a matter of asking, "What kind of lentils should we make tonight?" This particular dish was inspired by the French lentil salad I had at Alice's Tea Cup on my recent trip to New York (my annual visit to the fabulous J. of custard fame). It was a perfect day: we toured the natural history museum in the morning (where I got the best souvenir -- a pressed penny with the whale from The Squid & the Whale) and then fawned over tea, scones, and lentil salad in the pink and purple wonderland of Alice's for most of the afternoon.
To recreate the experience, I used this super basic recipe from Saveur as a guide, adding dainty pieces of broccoli and carrot for nutrition and prettiness. I'd recommend serving the lentils warm, on top of a bed of mixed greens. We ate this as a small meal but it would work really well as a side dish... and would serve a whole ton of people. Tea party, anyone?