Lentils, eh, not really what I had hoped. I wanted to try lentils but didn't feel like making the obvious - soup. I was looking for something that showcased the lentil. I found lots of recipes, but not one in particular that sounded good on it’s own. I decided to take a little from here and a little from there and do my own thing....with less than impressive results. My hub liked them, but I thought they lacked something, but I still can't figure out what. Or maybe it was that they had a little too much something. What I mean by that is, I cooked them in chicken broth, which was my idea, so maybe they tasted too "chickeny". My recipe consisted of green lentils, cooked in chicken broth (next time I won't), drained and then mixed with red wine vinegar, olive oil, cucumber, parsley and roasted green onion. I used lots of cucumber which gave the dish a very fresh taste.
A note about roasted green onions - now they were a revelation. As I was trying to decide what might be good to add to the lentils, I remembered I had recently seen a recipe for roasted green onions - no reason I shouldn't add them to this dish. Talk about easy, just toss the green onions in some S&P and olive oil and roast at 350º. Not unlike carmelizing onions, roasting the green onions brought out their sweetness. I’ll definitely be tossing some on the grill this summer.
Perfectly grilled salmon topped this “so so” side dish. So maybe not a total disaster.