1 cup lentils, rinsed, picked over
2 cup chicken stock or broth or
1 ; water
1/4 cup fresh tarragon or
1 tsp dried tarragon
11 oz smoked turkey breast - in 1/2 cubes, (2 cups)
1/4 cup red onion, minced
1/2 cup celery, minced
2 tbsp fresh parsley, minced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp dijon mustard
1 tbsp freshly squeezed lemon juice
1 garlic clove, peeled, minced
1 salt & pepper, to taste
Directions
Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl, and cool to
room temperature.
Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.
Whisk the remaining ingredients together in a small bowl; add to the
lentil mixture. Mix gently but thoroughly. If desired, chill before
serving.
Loomis writes: "This recipe is another treasure from Li Ochs of
Eureka Farm in eastern Washington. It's a big, hearty salad, full of
fresh herbs. And with its yogurt-based dressing it manages to be
light and sprightly, too."
From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc., 1991. Pp.
285-286. ISBN 0-89480-772-2. Electronic format by Cathy Harned.
Servings: 6 servings
Lentil Salad With Smoked Turkey Recipe brought to you by Recipe Ideas
Categories: Bean; Poultry; Salad; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into the distant past, in fact as far back into history as the early Egyptians, and maybe even further. Having said that, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Later, there are some books dating from the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of the period. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as basil and rosemary. These new spices and herbs caused a torrent in books on cookery, the majority of which still exist in private collections. The arrival of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Lentil Salad With Smoked Turkey recipe.
