Lentils With Apples and Ham, a salad with a French twist
By Stephanie Witt Sedgwick
Published: Tuesday, Nov. 5, 2013, 9:00 p.m.
While our kids are eating turkey hot dogs for lunch, students in France apparently are feasting on ham and lentils, a traditional French combination. Jealous of that Gallic entree, I modernized the idea with this salad, in which the ham is moved from main focus to accessory. Diced apple adds an American accent. The change in proportions makes this a well-balanced lunch dish when served with whole-grain bread or as a side at dinner with roast chicken.
The dish can be refrigerated for up to 3 days. Bring it to room temperature before serving.
Stephanie Witt Sedgwick is a contributing writer for The Washington Post.
Lentils With Apples and Ham
1 cup dried green lentils (about 7 ounces)
1⁄4 cup olive oil, divided
1⁄2 cup finely diced onion
1 large or 2 small, sweet, crisp apples, peeled, cored and cut into generous 1⁄4-inch dice (about 11⁄4 cups)
4 ounces low-sodium smoked ham, trimmed of all fat, cut into 1⁄4-inch cubes (about 1 cup)
3 tablespoons apple-cider vinegar
2 teaspoons Dijon-style mustard
1 tablespoon honey
Freshly ground black pepper
3 tablespoons finely chopped parsley
Place the lentils in a medium saucepan. Add enough water to cover them by at least 2 inches. Partially cover and bring to a boil over medium-high heat, then reduce the heat to medium-low, or as needed, so the water is barely bubbling at the edges. Cook for 20 to 25 minutes, until the lentils are just tender. Drain the lentils and transfer them to a large bowl.
Meanwhile, heat half of the oil in a medium nonstick skillet or saute pan over medium-high heat. Add the onion and a pinch of salt, stirring to coat; reduce the heat to medium and cook for about 4 minutes, until the onion has softened. Stir in the apple(s); cook for 3 to 4 minutes, until just softened.
Add the ham and stir to incorporate. Cook for 3 to 4 minutes, until the ham has heated through. Add the mixture to the drained lentils.
Whisk together the remaining 2 tablespoons of oil, the vinegar, mustard and honey in a liquid measuring cup to form an emulsified dressing. Season with salt and pepper. Pour over the lentil mixture, then add the parsley. Toss gently to incorporate and coat well. Taste, and adjust the seasoning as needed.
Serve warm or at room temperature.
Makes about 8 servings (51⁄2 cups).
Nutrition information per serving: 190 calories, 7 grams fat, (1 gram saturated), 5 milligrams cholesterol, 9 grams protein, 21 grams carbohydrates, 8 grams dietary fiber, 160 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Patience pays off as starting pitcher Volquez gets 1st win for Pirates
- Panthers pulling weight for new strength coach
- Undersized rookie Gibbons is blur on ice for Penguins
- Pens insider: Penalty killing a concern in Stanley Cup playoffs
- Pirates should exploit free-swinging Brewers
- Body found on train tracks in West End
- 4 dead in ‘horrific’ Armstrong County crash
- Kovacevic: Panic over Pirates? In April? Why?
- Plum native Umberger inching closer to making return for Blue Jackets
- Coxcomb Hill Road reopened; Kerr Road still closed in Plum
- Greensburg high school roundup: Yough softball defeats Belle Vernon in 10 innings