Citarella at Home: How to Cook Lentils

If you’re like many of your neighbors, you threw a bag or two of lentils into your grocery cart as you stocked up for the long indoor haul. Citarella owner Joe Gurrera says that was a great choice. Lentils last forever and, with just a few everyday ingredients, they’re quite tasty, too.

Here is a recipe from his cookbook, Joe Knows Fish. “This salad is very simple to prepare,” he says. “It’s light but extremely satisfying.” Gurrera’s bonus recommendation: Pair it with a creamy-tasting fish like grouper.

Lentil Salad

INGREDIENTS:

• 1 cup dried brown lentils
• 1 large carrot, peeled
• ½ medium onion, finely diced (about half a cup)
• 10 to 12 green beans, trimmed and cut into ¼-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• ¼ teaspoon sea salt Fresh ground pepper to taste

INSTRUCTIONS:

1. Using a fine mesh strainer, rinse lentils, then place in pot filled with 2 inches of water.
2. Bring to boil over high heat, then lower heat and simmer for about 30 minutes or until lentils are tender.
3. When they’re done, drain excess water and place lentils into serving bowl.
4. Meanwhile, shave carrot with vegetable peeler into thin strips, then cut in ½-inch pieces (approx. ¾ cup).
5. Add carrot, onion and green beans to lentils and gently toss to combine
6. Sprinkle with olive oil, vinegar, salt, and pepper; toss again until everything is well mixed.
7. Serve immediately or store in refrigerator for up to 2 days.