During the Nine Days, when families generally avoid eating meat, there is a challenge of finding enough protein sources to satisfy everyone. The humble lentil therefore offers itself up as a delicious, if oft-ignored choice, and in this recipe, paired with a zesty vinaigrette, fresh cilantro and sun dried tomatoes, it’s sure to hit the spot.

Serves 4-6

Ingredients:

1/2 lb. whole green lentils, boiled to al dente consistency and drained. (While the lentils are boiling in salted water, mix often. Check lentil consistency by tasting after 15 minutes of boiling. Don’t allow the lentils to get mushy.)

1/2 large red onion, diced small

1/2 can whole sweet corn

2 persian cucumbers or 1/2 large seedless cucumber, peeled and diced

8-10 sun dried tomatoes, diced

1 carrot or 1/2 cup of any fresh salad vegetables you have on hand, diced (sugar snap peas, green beans, fresh tomatoes, cabbage, roasted red peppers, etc).

3 cloves garlic, minced

1 cup fresh cilantro, roughly chopped

Dressing:

1/3 cup high quality extra virgin olive oil

3 tablespoons white wine vinegar

2 limes, juice only

2-3 tsp chili powder

2 tsp ground cumin

1/4 tsp ground coriander seed

black pepper and kosher salt to taste

Procedure:

Drain lentils. Combine and pour dressing over all ingredients while lentils are warm, to let the flavors infuse. Serve warm, or refrigerate until chilled, and enjoy.

By Elizabeth Kratz