Lentils, Carrots and Dates with Dill is excerpted with permission from "Snacks for Dinner: Small Bites, Full Plates, Can't Lose" by Lukas Volger
Lentils, Carrots and Dates with Dill
2/3 cup small, dark green or black lentils, such as du Puy or Beluga
Kosher salt 1 clove garlic
1 tablespoon sherry vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
Big pinch dried chili flakes
3 tablespoons olive oil
Freshly ground black pepper
1 large carrot (about 8 ounces), or 2 to 4 smaller ones
5 large dates, pitted and diced
1/4 cup dill fronds
- Rinse the lentils and comb through them for stones. Place in a saucepan and add enough water to cover by about an inch.
- Bring to a simmer, add 1/2 teaspoon salt, then reduce the heat to maintain a very gentle simmer and partially cover the pan.
- Cook until the lentils are pleasingly tender—start tasting after 15 minutes, though they may take up to 25 minutes.
- If the lentils rise above the water surface, simply add a bit of hot tap water to keep them submerged. Once tender, strain off any excess liquid.
- Meanwhile, to prepare the vinaigrette, mince the garlic, sprinkle it with a pinch of salt, then continue mincing and flatting it out on your cutting board using the flat side of your chef’s knife until you have garlic paste.
- Combine this with the vinegar, lemon juice, honey, chili flakes, oil, and a few grinds of black pepper in a small jar and shake until emulsified. (Alternatively, whisk to- gether the garlic paste with the vinegar, lemon juice, honey, chili flakes, and pepper, then whisk in the oil in a steady stream.)
- Pour the vinaigrette over the warm lentils and allow to marinate and cool for at least 10 to 15 minutes.
- Using the large-hole side of a box grater, grate your carrot, angling it on a bias in order to get long, feathery shreds. You should have about 2 cups.
- Combine the carrots and dates with the lentils in a mixing bowl.
- Fold in the dill just before serving. Taste, adding additional salt and/or lemon as needed.