Braised Lentil Salad with Browned Shallots, Sheep’s Milk Feta and Pickled Radishes

Name: Braised Lentil Salad with Browned Shallots, Sheep’s Milk Feta and Pickled Radishes
Total time: 90 min
Ingredients: pickled radishes; 1 standard bunch of round radishes (approximately 8-10 radishes); u00be cup cold water; u00bc cup mild white wine vinegar; u00bd cup granulated sugar; 4 strips lime peel (use a peeler and try not to get too much white u2018pithu2019 on the peel, itu2019s bitter); juice from above lime; 1medium bay leaf; 1 teaspoon kosher salt; 3 whole black peppercorns; Optional: u00bd-inch piece of fresh, peeled ginger root, crushed with the flat blade of your knife; Braised Lentils; 2 cups lentils, about 12 ounces (brown, green, black or French Le Puy) Note: Do not use red or yellow; lentils as they will not hold their shape during cooking and will become mushy.; 3-4 cups cold water; 2 u2018plumpu2019 shallots (5-6 ounces, unpeeled weight); 4 tablespoons extra virgin olive oil (plus more to taste); Optional: 1 tablespoon unsalted butter; 2-3 medium cloves garlic, peeled and sliced super-thin; 2 teaspoons ground cumin seed; 1 teaspoon ground coriander seed; 3 teaspoons kosher salt, divided; fresh ground black pepper; 3 ounces cleaned spinach: baby or leaf spinach that has been stemmed & torn in half; 3-4 ounces sheepu2019s milk feta, cut into u00bc-inch cubes

foodiesmarkets.com

There seems to be no end to what one can concoct with a good legume. And the lentil is a perfect example: full of good plant protein, tasty when served either hot, cold or room temperature and mixes...

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Ingredients

<b>pickled radishes</b>
1 standard bunch of round radishes (approximately 8-10 radishes)
u00be cup cold water
u00bc cup mild white wine vinegar
u00bd cup granulated sugar
4 strips lime peel (use a peeler and try not to get too much white u2018pithu2019 on the peel, itu2019s bitter)
juice from above lime
1medium bay leaf
1 teaspoon kosher salt
3 whole black peppercorns
Optional: u00bd-inch piece of fresh, peeled ginger root, crushed with the flat blade of your knife
<b>Braised Lentils</b>
2 cups lentils, about 12 ounces (brown, green, black or French Le Puy) Note: Do not use red or yellow
lentils as they will not hold their shape during cooking and will become mushy.
3-4 cups cold water
2 u2018plumpu2019 shallots (5-6 ounces, unpeeled weight)
4 tablespoons extra virgin olive oil (plus more to taste)
Optional: 1 tablespoon unsalted butter
2-3 medium cloves garlic, peeled and sliced super-thin
2 teaspoons ground cumin seed
1 teaspoon ground coriander seed
3 teaspoons kosher salt, divided
fresh ground black pepper
3 ounces cleaned spinach: baby or leaf spinach that has been stemmed & torn in half
3-4 ounces sheepu2019s milk feta, cut into u00bc-inch cubes