Lentils are the perfect January food, at least in my book (you should know that my book does not include Whole30, or Veganary, or Dry January, god help me). They’re gratifying in the way that all starches tend to be, but their fiber and protein give them so much more staying power. I call for green lentils here, because I love the way they retain their shape and a bit of a bite. But brown lentils work, too.
This recipe relies on the powerful sweetness of red onions, which I caramelize practically to death, torturing all the sugar out of them. It’s the perfect counter to the earthiness of the lentils. A generous pour of white wine vinegar and fistfuls of fresh parsley add acid and brightness, while Castelvetrano olives and crumbled feta bring a mildly briny element that makes this whole thing downright addictive.
I make a double batch of this salad on Sunday (it takes time to caramelize those onions, so a double batch makes it all worth it), so we can eat it for lunch all week. It’s satisfying enough on its own, but you can also add it to a green salad with baby lettuce or arugula or mix it with orzo or Israeli couscous if you’re craving a starchier situation. I also serve it alongside chicken or fish as a healthier alternative to pasta, potatoes, etc. etc.
Method:
- In a large pan, melt the coconut oil or other neutral fat over medium heat and add the chopped onions. You should have surface area for the onions to spread out and make contact with the pan. Sprinkle salt to taste and add 6 thyme sprigs (the stems will eventually separate from their leaves, and you’ll pull them out later, when the onions are done).
- Cook the onions over medium heat for 30 – 45 minutes, stirring every few minutes to keep them from burning. You’ll need to add water to the pan, periodically, if the onions begin to dry out or burn. The goal is rich, brown onions with a jammy texture.
- As the onions finish caramelizing, cook the lentils. In a small pot, cover lentils, 4-6 thyme sprigs, and one bay leaf, with one inch of water. Cover and bring to a boil over medium – high heat. Once the water is boiling, turn the heat to low and simmer the lentils, uncovered, for 15-20 minutes or until they’re tender, but retain a little bite.
- Drain the lentils. With the heat turned off, add the lentils to the caramelized onions in their pan. Add the vinegar, olive oil, olives, feta and parsley (I like to reserve half and toss that in after the salad has cooled, so it tastes as bright and fresh ass possible). Toss gently to combine. Add salt and pepper to taste.
