Stewed Summer Lentil Salad Over Friselle
Turn a bit of winter into a bit of summer freshness !
Cut up about 4 carrots, 1 onion and 4 celery stalks into medium size pieces. In a large sauce pot add a splash of olive oil and begin to saute all these ingredients together until onions brown. Add a couple of springs of rosemary and continue to cook on high heat about 5 minutes stirring from time to time.
Add a medium can of crushed tomato( or 4/5 cut up fresh tomato). Continue to cook until boiling. Add 1 Lb bag of lentils and cover with water about 5 fingers above ingredients.Allow to boil about 1hr and 30 minutes on low heat. Season with salt and pepper.Taste to confirm the lentils are soft before removing from flame. Drain excess liquid and allow lentil mixture to cool down by putting it on a couple of large flat trays or a few different bowls stirring from time to time ( don't discard the broth, freeze and save for another "soup day").
Place lentil mixture in large bowl and season with a good splash of olive oil , some diced garlic , chopped parsley, good splash of balsamic ( or preferred vinegar), bit of cayenne pepper flakes, grated parmigiano cheese, salt, pepper and toss well. Taste for seasonings.
Serve over Friselle or other toasts- or simply eat as is.