French Lentil Salad with Sweet Corn and Tomato

Sweet corn and tomatoes are two of southwestern Ontario's classic late summer harvests, and both flavours burst through in this fresh-tasting, nourishing and easy-to-make lentil salad. Served with fresh baked bread, this is a splendid lunch or light dinner to have outside on a beautiful warm autumn day.

French Lentil Salad with Sweet Corn and Tomato

Salad:

1 cup French or Puy lentils
1 bay leaf
4 ears fresh sweet corn
4 large firm red tomatoes, chopped
large handful fresh parsley, chopped

Dressing:

2 tablespoons olive oil
juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne
plenty of fresh ground black pepper

Rinse the lentils under cold running water and soak for two hours covered in several inches of cold water. Drain, place in a saucepan, and cover with several inches of fresh cold water. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender. Drain and discard the bay leaf. Set aside to cool.

Meanwhile, boil the corn for 5 minutes or until tender. Set aside to cool, then pare the kernels from the ears.

Place the lentils, corn, tomatoes and parsley in a large mixing bowl. Whisk together the dressing ingredients and toss with the salad.

Serve warm or cold. Serves 4.

Other lentil salads you may enjoy:
Puy Lentil, Feta and Roasted Red Pepper Salad
Ethiopian Lentil and Mustard Salad (Azefa)

Audio Accompaniment: Shutov Assembly by Brian Eno

On the top of the reading stack: Waiting for Godot by Samuel Beckett