Lentils are an excellent source of plant-based protein and full of vitamins. Besides soup, some varieties make excellent salads. Green lentils are particularly good for this, since they hold their shape the best. Common brown lentils will also work. Yellow or red lentils fall apart when cooked, and are better in dal or as a thickener for curries.

            Green lentils are most associated with France, where a particularly fine variety grows in the volcanic soil of the south-central Auvergne region. In 1000 Foods to Eat Before You Die, Mimi Sheraton suggests trying the authentic lentilles de puy. These are dark green, speckled, and smaller than regular lentils. The genuine article is rather pricey, but I found French-style green lentils at Woodman’s and decided to give them a try.

            They were amazing. Somehow, the green lentils tasted vaguely like sausage, peppery with a suggestion of sage, even though none of those ingredients were present. Naturally, they would make an excellent vegetarian main course. Not only are they delicious, but I was able to make a few salads with multiple servings in each from one affordable bag.

            The bag had a recipe for French-style warm lentil salad, which I’m sure would be great during the winter with mashed potatoes and/or a pork chop. For summer meze, I created my own simple recipe, dressed with vinegar and oil and flavored with onions. It can be enjoyed warm, room temperature, or cold.

            If you can’t find green French-style lentils by the dried beans and peas, look in the health food section. Bob’s Red Mill is the most common brand, and is what I used. They also carry specialty grains like bulgur, buckwheat, rice flour, and so on.

            Ingredients:

• 1 cup green lentils
• 2 bay leaves
• ¼ red onion, thinly sliced
• ¼ cup olive oil
• 2 tbsp red or white wine vinegar
• Salt and pepper to taste

            Directions:

1. Cook and drain the lentils according to package directions, adding a pinch of salt and the bay leaves to the water. Cool slightly.
2. Toss the cooked lentils with the onion, oil, and vinegar. Taste for salt, and add pepper if desired.
3. Let rest for at least an hour before serving for flavors to meld.

Next time, I’ll post another meze recipe, for chicken with walnut sauce.