Leek and lentil salad
Leek and lentil salad – a tasty salad
1 ½ cups of red lentils cooked in slow cooker
2 cups of chopped leek
½ cup of chopped dill
1 lemon juice
2 tbsp olive oil
1 cup = 8,81 oz
For this tasty salad, simmer the lentils for 10 minutes over low heat, or depending on how quickly they boil. Do not let it boil too much though, because it will turn into puree. Mix all the ingredients and the salad is ready to serve. It’s very nourishing and tastes beyond measure.
The story of leek
The geographic origin of leeks remains uncertain. Leek (Allium porrum) is a close relative of Russian garlic, Chinese chives, and onion .
The story goes that the Assyrians, the Chinese, and the Egyptians ate and considered leeks as a delicacy. The Jews also say that during the escape in Egypt, they said that they regretted three things: cucumbers, melons … and leeks! (As recorded in the Book of Numbers in the Bible). Even the great pharaoh Keops rewarded his best fighters with leeks.
But by far the story that brought the reputation of this vegetable is related to Emperor Nero, who was called “leekofag” considering how much he liked to eat leeks, using his virtues to soothe cough and vocal cords. Also had its moment of glory in the Welsh victorious wars. Legend has it that King Cadwallader led an important struggle, which seemed destined to defeat, against the Saxons on St. David’s day. A field filled with leeks, so the king told the soldiers to hang a leek on the helmet to recognize each other and so they managed to win the fight. It is true that to this day, the custom was preserved – that on the day of Saint David all soldiers in Wales should wear a badge representing a leek.