Green is one of the first signs of spring. The background changes from the grayness of winter to the greenness of spring. New foliage livens up the scenery in a refreshing and rejuvenating way. There is a sense of awakening that comes with the season. It is my favorite time of the year. As I look around and see new growth, some greens really stand out. The bright ones, like the leaves on my Coral Bark Japanese Maple, get me smiling every time:
One way to celebrate green is with food. It is what today’s #SundaySupper event is all about. This weekend marks St. Patricks’s Day and the official arrival of spring on Tuesday, March 20th. For the event, a group of food bloggers are sharing their green inspired recipes. You can follow the hashtag #SundaySupper on twitter to find all the wonderful recipes, photos, and more.
Greens in food comes in many forms. There are many healthful fruits and veggies to enjoy. I was inspired to do something different when I looked in my pantry and saw the container of French green lentils. I immediately thought of the salad with them and other yummy things like fresh herbs and bacon. Lentils are jam-packed with protein and give you the fuel to get out and enjoy the great outdoors. The original recipe is by Alton Brown, one of my favorite chefs. I have learned so much from watching him. I adapted the recipe slightly to add a couple more fresh herbs.
Want to know more about the color green? Here are a few articles:
- Color Psychology to Empower and Enlighten You – The Color Green
- Sensational Color – All About the Color Green
- SW Creatives – Color Theory Series: Green
- About.com – Color Psychology – Green
What does green inspire in you? Food, design, gardening, art…? For me it is food and gardening. I am glad to see spring arrive and ready to get out and enjoy the glorious season.
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- 1 pound French green lentils (about 2 1/2 cups)
- 1 small onion, sliced in thick slices
- 1 large garlic clove, peeled and sliced in half
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 pound salt pork
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped rosemary
- 1 tablespoon finely chopped fresh basil
- 6 slices thick-sliced bacon, cooked and chopped
Pick over the lentils, rinse and drain. In a large 6 quart pot, place the lentils, onion, garlic, bay leaf, salt, and pork. Add water and cover the ingredients by 2 to 3 inches. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the lentils are tender (about 20 to 25 minutes). Do not over-cook lentils or they will be mushy. Drain lentils and discard the onion, garlic, bay leaf, and salt pork. Stir in pepper.
In a large bowl, whisk together the vinegar, olive oil, mustard, salt, pepper, parsley, thyme, rosemary, and basil.
Add the lentils and bacon to the dressing. Stir to combine. Serve warm or at room temperature.
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Loving this post Renee! We just got our garden in and I’m so extra excited about spring this year! Your salad looks incredible – I can’t wait to try it!
Thanks Pam! This week really kicks in the gardening for me too. Everything is greening up and needs attention. I love this time of year.
I love this, especially with the salt pork! I get bored with lentils sometimes, but this sounds so good!
Yes! The salt pork makes all the difference.
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