Back in the 1940s, did lentils hold real estate in my Grandma’s cold room? Were they included in any of her German dishes? This is one question Google can’t answer for me, unless there is a Time Machine Camera App which can take a photo of my Grandma’s Lowe Farm pantry circa 1940. Passing on information between family members through story-telling and through sharing memories & traditions is one of the most fundamental and purest ways humans pass on knowledge.
I do know that Canned Tomatoes coloured my Grandma’s shelves & globs of everything fat was put into casseroles. See the recent post on German Spaghetti as a gooey example.
Let’s give our arteries a breather & use canned tomatoes in a heart happy recipe. It takes no time at all to make, is colourful, and will absolutely make you the potluck star at your next picnic.
Middle Eastern Salad
- 2 Tbsp Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp salt
- 19 oz can of lentils (drained & rinsed)
- 1/2 English Cucumber
- 2 chopped tomatoes (Roma)
- 1/4 chopped onion
- 1 minced garlic glove
- 2 Tbsp chopped fresh dill
- Whisk together: olive oil, red wine vinegar, Dijon mustard & salt
- Stir in: lentils, cucumber, tomatoes, onion, garlic & dill
- Crumble feta over the top