Lentils on a hot day - need inspiration

I feel like with salad dressing simple is best. I often take a small glass jar and pour in some oil, balsamic vinegar, a squirt of Dijon mustard, and a couple shakes of dried herbs (whatever you like). Close the jar, shake, done! Perfect every time.

Lentils are great as a salad. I cook them up with onions, garlic and carrots chopped fine. while they are still warm, I dress them with a lemony, mustardy vinaigrette with fresh herbs from my garden tossed in -- and a nice big handful of wild arugula or watercress.

Just to add a thought - lentils and salmon are a classic combination. A lentil salad (I second David Lebovitz's recipe - delicious) would be great with salmon cooked on the grill, or even cold poached for a very hot day.

Pickle them! Just do a basic fridge pickle. Add heat or sweet to your liking, then use it on top of salads, or mixed into tuna/chicken/egg salad. I also like them spooned on top of a simple plate of sliced avocado and tomato, or dolloped on top of some creme fraiche that's been spread on a piece of toast. So tasty.

The sherry vinaigrette I use is Deborah Madison's. It's a clove of garlic pounded with salt. Add 1 1/2 tbs sherry vinegar, 1tsp Dijon mustard, & 6 tbs olive oil. Hope you enjoy! Sherry vinegar is wonderful!

Use them instead of bulgar wheat in a Tabbouleh salad. Chopped parsley and mint, lentils, chopped tomato. (cube some cucumber there to pare with pegreen's Pimms cup)..
Dress the salad with lemon, juice, garlic and olive oil. (discard garlic after it flavors the dressing--no chunks).
Add feta cheese before serving.

and for 'to hot to cook'...grill up some flat bread...and put on hummus and grilled tomatoes. Served with the lentils and hummus, the salad could be on the flat bread.

Great thread . . . I love Gena's lentil, apricot jam and kale salad that Lindsay-Jean cites. Also, Pegeen's suggestion of the lentil and chickpea salad with feta and tahini by April Bloomfield via the Smitten Kitchen is wonderful.

One more thought. https://food52.com/recipes/27751-lentils-folded-into-yogurt-spinach-and-basil I have made this salad with already cooked lentils. It is delicious served at room temperature. Ingredients can be slightly mixed and matched (for example, I have used arugula in place of spinach and mint in place of basil), but it is the yogurt/olive oil dressing that, in my opinion, really makes this dish sing.

I think it was hunger, not heat that had addled my brain.

Made my first attempt at vinaigrette - it was...um...different. I obviously need more practice. Apples, lentils, raisins... Pretty tasty, or it will be once I get the dressing down pat.

Keep the recipe ideas coming.

Lentil and Chickpea Salad with Feta & Tahini
(from Smitten Kitchen but based on April Bloomfield's recipe, from the cookbook "A Girl and Her Pig")
http://smittenkitchen.com/blog/2013/04/lentil-and-chickpea-salad-with-feta-and-tahini/

Hot to Make a Vinaigrette Without a Recipe (Food52 article)
https://food52.com/blog/10345-how-to-make-a-vinaigrette-without-a-recipe

p.s. love your username :-)

I hear you about it being too hot to cook. My diet today has been 3 Edy’s lime popsicles. I may add a Pimm’s Cup cocktail later to be sure I’ve gotten some vegetables today.

Lentil salads are an all-time favorite. Some of these specify DePuy French lentils, but I wouldn’t be concerned if yours are not French lentils.

French lentil salad (cold) with goat cheese and walnuts by David Lebovitz
http://www.splendidtable.org/recipes/french-lentil-salad-with-goat-cheese-and-walnuts
Since your lentils are already cooked, to avoid turning on the stove, you could just microwave the carrot, onion and celery until just tender. Throw the bay leaf and thyme in with them if you like. When vegetables are cool, strain and toss with lentils to combine, add vinaigrette and toss to combine.

Warm Lentil Salad with Balsamic Roast Squash by Martha Shulman (NY Times)
http://well.blogs.nytimes.com/projects/healthy-recipes/recipes/warm-lentil-salad-with-balsamic-roast-squash
Just serve at room temp and if you can stand it, grill some zucchini or yellow squash outside on the grill, as a substitute for the autumn squash

Mediterranean Lentil Salad by Mollie Katzen
http://www.molliekatzen.com/recipes/recipe.php?recipe=lentil_salad

Great ideas. Keep them coming. I have lots of lentils and anything I don't try this week, I can next week.

One more vote for salad, I love this one: https://food52.com/recipes/17866-raw-kale-salad-with-lentils-and-sweet-apricot-vinaigrette

I love lentil salads. You could dress your lentils wwith a sherry vinaigrette and add some chopped apples and sauteed shallots. Top with some yummy cheese.

I eat this lentil & potato salad at least once a week. They are great at room temperature.
http://smittenkitchen.com/blog/2014/01/warm-lentil-and-potato-salad/