Join KindChef Deb to make a Smitten Kitchen’s Favorite Lentil Salad (based on this recipe from Smitten Kitchen.) After completing your salad, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
shhhh: If you want to make and donate, but are pressed for time, this one can be greatly simplified by combining the cooked lentils with your favorite jarred salsa! In fact, Smitten Kitchen introduces this recipe with:
“…one of the greatest Trader Joe’s “hacks” of all time: 1 package of their prepared lentils, 1 jar of their bruschetta topping, and then Olga always adds more chopped tomatoes, cilantro, and avocado”
Since much of what we’ll be making will be to deliver frozen to others, we’re recommending skipping the avocado, and adding cucumber and sweet peppers instead. We also suggest packaging this is pint (not quart) containers for donations, if you have them on hand.
Smitten Kitchen’s Favorite Lentil Salad (with adjustments shown for our purposes)
Ingredients
- 7 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end]
- 3 28-ounce can whole tomatoes
- 1 1/2 large or 3 small white onions, chopped
- 3 to 6 fresh jalapeños, to taste, chopped
- 6 cloves garlic, chopped
- 3 cups chopped fresh cilantro leaves, divided
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 3 limes, juiced, plus more to taste
- 3 large firm-ripe avocados, diced (KindWorks option: replace with 3 cucumbers and 3 sweet peppers (chopped) in order for it to freeze and defrost nicely)
- 3 cups (about 3 12-ounce package) cherry tomatoes, halved or quartered
Instructions
- Set a strainer set over a bowl to catch juices, and pour 3 cans of tomatoes into the strainer. If the tomatoes look full (i.e. whole and intact), press on them a bit to release more.
- Place onion, jalapeño, and garlic in a blender or food processor [see Note at end] and run the machine in short bursts until they’re in smaller bits. Add two-thirds (just eyeball it) cilantro, drained tomatoes, salt, and juice of 3 limes and run the machine until the tomatoes are well-chopped but not totally smooth. When making salsa for scooping up with chips, I will add some of the reserved tomato juices, a tablespoon at a time, if the mixture is very thick, but to dress this lentil salad, we don’t want it very thin. Adjust seasoning to ensure it’s robust enough to dress the lentils, adding salt, pepper, and more lime juice, if needed to taste. (KINDWORKERS: hang on to the tomato juice to add to your veggie peels and ends for the next time that you make some veggie broth!!)
- Place lentils in a big bowl. If they’re from a vacuum-pack, use your fingers to break up clumps. (I find a spoon or fork damages the lentils too much.) Add 4 1/2 cups of tomato mixture to the lentils and stir to combine. Taste and add more salsa to taste. Season with salt and black pepper to taste, and add more lime juice if desired. Add avocado/cucumbers & peppers, tomatoes, and reserved cilantro and stir gently to combine. (Enjoy with hot sauce and tortilla chips, if you wish.)
Notes
- Let’s talk about lentils: The best kind to use in salads are those that do not fall apart when cooked. My favorites are small green (often sold as lentils du Puy), small brown lentils (sometimes called Castelluccio), or even black lentils. Cook them in salted water according to their package directions, or whatever your favorite way to cook lentils is, then cool them before using. Here I’m using a 17.6-ounce package of Trader Joe’s Steamed & Fully Cooked Lentils, a truly perfect product.
- If you’re using an immersion or regular (i.e. not high-powered like a Vitamix) blender instead of a food processor to make the salsa, it helps to start with more finely chopped onion, garlic, and jalapeño. As written, roughly chopped is fine, presuming the machine will be mulching it further for us.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Lentil Salad” and any relevant food allergy info. When convenient, drop containers of frozen meals off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
