Citrus Lentil Salad
courtesy of A Fork in the Trail
Dehydration Time: 5 to 7 hours
1 cup of canned green lentils – rinsed and well drained
1 small carrot – coarsely grated
2 cloves garlic – minced
3 tablespoons celery leaves – chopped
⅓ cup roasted red pepper – chopped in 1/4 inch pieces
⅛ cup fresh chives or scallions – chopped
⅛ cup fresh parsley – chopped
¼ teaspoon dried thyme
1 tablespoon lemon zest
salt and pepper – to taste
3 tablespoons of crumbled feta cheese
⅓ cup extra virgin olive oil
1½ tablespoons lemon juice
⅛ teaspoon cayenne pepper
¼ teaspoon cumin
½ teaspoon dried sweet basil
At Home: Combine all of the salad ingredients except for the dressing in a medium bowl. Spread out the salad mixture on lined dehydrator trays and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 57°C. Place the lemon juice and olive oil in a leak proof container. Pack the cayenne, cumin and sweet basil in plastic wrap or a small zipper bag. Place the salad, bottle and spice packet inside a medium zipper bag and seal, making sure to remove as much air as possible.
At Camp: Rehydrate the salad using a formula of ⅕ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing. Combine the contents of the spice packet to the bottle containing the olive oil and lemon juice mixture. Shake vigorously and then pour the dressing on the hydrated salad. Stir gently to combine.
Serving Suggestions: Serve the salad on its’ own, with lightly toasted Greek pitas, or use as a filling for a pita pocket.
Storage: If you plan to make this well ahead of a trip then do not make the oil and lemon mixture until closer to when you will leave. You can store the dried ingredients in the freezer for 6 months. Place the name and date on the outside of the freezer bag, using an indelible marker, and do not forget to put a comment about adding the dressing on the bag.
Roasted Red Peppers: to roast peppers place them on a baking sheet in a 170 C oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.
Celery Leaves: Many people do not realise that the leaves found on the celery stalks are good for use in salads and other dishes. Celery leaves impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely you will sometimes find them hidden in the centre of the stalks.