Inexpensive goodness

For those of us on a budget, and hell, these days who isn't, the bulk bins are our BFF's. If you don't have a store that has bulk grains, beans etc, I highly recommend finding one. Sooo much cheaper. This recipe is a new favorite at Chez Beaudin. It's good warm, cold, the day of, the next day. Overall very versatile, easy and inexpensive. It comes from a wonderful cookbook called The Modern Vegetarian Kitchen by Peter Berley. I've made a couple modifications, but I want to be sure to give my boy Peter credit. While I love me some meat, vegetarian cookbooks are great because they prevent your veggie dishes from becoming boring. For my novice cooks out there, the reason you rinse and sort your lentils is because...
1. They get dusty, yuk
2. Sometimes little stones find their way into the mix. Nothing ruins a meal like eating a rock. Just sort through them and make sure there is all lentils in your lentils

Ok, here we go!

Warm Lentil Salad with Sun-Dried Tomatoes

6-8 dry-pack sun-dried tomatoes
1 cup green lentils, sorted and rinsed
coarse sea salt
1/3 cup extra-virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 stalk of celery, finely diced
1 garlic clove, minced
2 Tbs fresh lemon juice, about half a juicy lemon
2 Tbs red wine vinegar
black pepper
chopped fresh parsley or cilantro for garnish

1. In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat and set aside.

2. In a medium saucepan, bring 2 quarts water to a boil. Add the lentils and boil, uncovered, for 15 minutes. Add 1/2 tsp salt and continue to boil for 10 to 15 minutes, until the lentils are tender, but still hold their shape. Drain, transfer the lentils to a mixing bowl, and toss them with 1 Tbs of the oil.

3. In a heavy skillet over medium heat, warm 2 more Tbs of the oil. Add the onion, carrot, and celery and cook, stirring often, until tender, 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the vegetables and remaining olive oil into the lentils.

4. Drain the tomatoes, slice them into quarters, and add them to the lentil mixture.

5. Season the salad with lemon juice and vinegar, add salt and pepper to taste, and garnish with chopped parsley. Serve

Makes 4 servings