Life In LC

Lapsang Souchong Lentil Salad

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52 weeks of cooking – Smoking

As a tea appreciator and a seeker of new flavors lapsang souchong is something very interesting. It’s a black tea from China that is smoked with pinewood to dry it, the leaves soak up the smoky flavor and then permeate a cup of tea as if you were by the side of a campfire. I’ve used the tea in place of the coffee in the Pioneer Woman’s recipe for pot de crème concluding in a creamy chocolate dessert with a tail end hint of smokiness. While thinking of this salad I knew I wanted the lentils to have more smoke flavor and be the star of the show while the rest of the ingredients created a balance of flavors and textures.

This salad is smoky, garlicky, filled with textures and will end up stealing the show at your meal. The lentils are deep and smoky with a toothsome chewy texture while the vegetables are soft but not mushy. The herbs add brightness while the yoghurt adds needed creamy moisture and lots of sharp garlic flavor. I could see this salad being a great vegetarian option at a BBQ or adding roasted beets to transition the salad from an early summer dish to fall.

 









Lapsang Souchong Lentil Salad


Ingredients

Lentils

  • 2 c water
  • 1/4 c loose leaf lapsang souchong tea
  • 1 c brown lentils
  • 1 tsp. salt

Yoghurt dressing

  • 1/3 c plain yoghurt
  • 1 tbsp. olive oil
  • 2 cloves of garlic, crushed
  • juice of ½ a lemon
  • 1/4 tsp. salt

Salad

  • 1 tbsp. olive oil
  • 2 medium carrots, sliced on the bias
  • pinch of salt
  • 8 radishes, quartered lengthwise
  • 1/8 of a red onion, sliced
  • 1/4 c walnuts, chopped
  • 2 tbsp. parsley, chopped
  • 2 sprigs dill, chopped

Directions

Lentils

  1. Bring the water to a boil, add the tea leaves and simmer for three minutes. Strain the tea, discard the leaves and return the liquid to the pot, add the lentils and salt.
  2. Simmer over medium heat until there is no more liquid. Set aside until ready to assemble the salad.

Yoghurt dressing

  1. Mix all of the ingredients for the dressing together in a small bowl.

Salad

  1. In a medium pan over medium high heat add the olive oil, carrots and salt, sauté for about 5 minutes until the carrots have some color and are mostly tender.
  2. Add the radishes and cook for 1 minute, turn off the heat and rest until you are ready to assemble the salad.
  3. To assemble the salad lay down the lentils on a large plate, blob on half of the salad dressing, scatter the cooked carrots and radishes and top with the reaming dressing. Scatter the remaining salad ingredients on top, red onion, walnuts and herbs.

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