Lentil-Avocado Salad with Dates and Preserved Lemon
- 1 cup French Green Lentils
- 1 bay leaf
- 2 1/2 cups water
- 6 tablespoons olive oil, plus more for drizzling if desired
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Sea salt
- Freshly ground black pepper
- 1/4 cup preserved lemon, very thinly sliced
- 1/2 cups dates, thinly sliced
- 1/4 cup pumpkin seeds, toasted and finely chopped
- 2 ripe avocados
- Handful Mache, or other soft green
Rinse lentils - discard any sand or stones. Combine lentils, bay leaf and water in a saucepan. Set over high heat and bring to a boil. Reduce heat and simmer just until lentils are tender, about 20 minutes. Discard bay leaf. Drain lentils and set aside
Meanwhile, heat 2 tablespoons olive oil in a skillet set over a medium flame. Add onions and cook until just soft and translucent, about 5 minutes. Stir in garlic and cook a moment more. Remove from heat. Whisk together vinegar and mustard. Slowly add remaining 4 tablespoons of olive oil and whisk to form a nice emulsion. Season with salt and pepper. Add lentils, onions and garlic to bowl and toss well to combine. Add preserved lemon, dates and pumpkin seeds and toss well. Adjust seasoning. Divide lentils between 4 serving bowls. Scoop half an avocado into each bowl and top with a few greens. Drizzle with olive oil - season with a touch more salt and pepper if desired.