So far I have heard nothing but praise for the delicious recipes created in June’s cooking class. Last but not least, comes this lovely lentil dish that works as both a main course with dinner and as a cold salad for lunch the next day. When Jane Prager and Lorraine Fasano put their culinary talents together you can be sure the results will be something the whole family will love. We hope you agree.

Lentils Lorraine
Serves 8

4 cups cooked French lentils
1 cup Vidalia onion, chopped
1 small head baby Bok choy, chopped
1/2 cup Napa cabbage, chopped
1 zucchini, chopped
1/2 cup garlic scapes, diced
3 stalks celery, diced
2 tablespoons olive oil
1/2 cup fresh parsley, minced
1 1/2 tablespoons fresh thyme, chopped
1/2 cup toasted walnuts, chopped

1. Heat olive oil in a medium skillet and saute onions, celery and scapes for 3 minutes.
2. Add Bok choy, cabbage and zucchini and cook until just tender.
3. Add fresh herbs and lentils and heat until warmed through, salt to taste.
4. Arrange on a serving platter and top with walnuts.

Note: If there are leftovers, refrigerate and for next day’s lunch spoon in Vegenaise to taste. Serve as a cold salad accompanied by J & J’s Quinoa Salad.