Deborah madison's lentil salad with mint, roasted peppers, and feta cheese
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By chopping your vegetables up finely before throwing them into the pot, they cook just as quickly as the lentils do (about 20 minutes), without turning to mush. This means they also get to stay put to become part of the salad. "This is a salad I used to serve at Greens," the pioneering farm-driven restaurant where Madison was the founding chef, "... with some trepidation because at that time vegetarian food was still seen as lentils, lettuce, and stodginess," Madison wrote to me. <br /> <br />"I wanted a salad that was brighter somehow, and this was it. It seemed to work because this comment came back from the dining room to the kitchen: 'You’ve done for lentils what Kennedy did for the presidency!'" Adapted slightly from <strong><a href="http://www.amazon.com/The-Greens-Cookbook-Deborah-Madison/dp/1906502587?tag=food52-20">The Greens Cookbook</a></strong> (Bantam Books, 1987).
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