Lentil Salad With Apple, Jalapeno And Coconut

This salad is my favorite kind of dish, the kind that inspired the name of this blog. Savory lentils in a lemon-balsamic vinaigrette get a dose of sweetness from toasted coconut and crisp apple and a touch of spiciness from a jalapeno pepper. This is from a tear sheet in my recipe files with no chef attribution. I had a feeling this was Padma Lakshmi's recipe and an online search confirmed this hunch. Interesting that this recipe varies slightly from the recipes I found online - different from the original version published in one of her cookbooks and different than the version she more recently demonstrated on television.  "My" recipe calls for less olive oil and slightly more of other flavor-inducing ingredients.  I am sticking with this lighter version, which has a nice subtle blend of aromatic flavors. It's a perfectly healthy and refreshing salad fit for a spring picnic.

Lentil Salad With Apple, Jalapeno And Coconut

2 c black or Puy lentils {I used a gourmet blend this time}

kosher salt

1 Fuji apple, cored and diced

1 yellow bell pepper, diced

1 large jalapeno pepper, diced

1 c loosely packed Italian parsley leaves

1/3 c fresh lemon juice

2 T olive oil

1 T balsamic vinegar

1 T sesame oil

1/4 c unsweetened shredded coconut

2 T peeled minced ginger

Cook the lentils until tender but not soft, following the packaging  instructions {as each lentil variety requires a different cook time}. Drain well in a colander.

In a bowl, combine the lentils, apple, pepper, parsley, lemon juice, olive oil, vinegar and 1t + 1/2 t salt. Let stand for at least 30 minutes to allow flavors to blend.

Just before serving, heat sesame oil in a skillet over medium heat. Add coconut and ginger and cook, stirring constantly for 1 minute, until coconut is fragrant and golden. Sprinkle toasted coconut mixture on top of lentil salad and toss to combine.

Serves 8 as a side dish; approximately 6 as a main course.

Source: Your Good House, Padma Lakshmi