Prep 30 mins
Cook 0 mins
My friend's mom, Jody, had some leftover lentil salad in her refrigerator when I was spending a weekend there. I had some for lunch, and after that, I kept sneaking a spoonful every time I was in the kitchen. When I left I asked for the recipe. Here it is! It's very forgiving -- don't worry if you don't have the exact right amount of everything. It can be served hot or cold. Perfect to bring to a potluck or a picnic, or just to keep around as a side dish.
- 1 lb lentils
- 1 cup finely diced carrot
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups water
- 1 tablespoon Dijon mustard
- 1⁄2 cup olive oil (or split between olive and canola)
- 1⁄4 cup red wine vinegar or 1⁄4 cup balsamic vinegar
- 1 cup finely chopped onion
- 1 diced green pepper
- 4 tablespoons chopped fresh parsley (I've always used parsley) or 4 tablespoons fresh tarragon (I've always used parsley)
- salt and pepper (remember that there's already salt in the mustard)
- Put the first five ingredients (everything through the water) into a pot a simmer for 20 to 25 minutes, until the lentils are done but not mushy. Remove the bay leaf and drain any remaining water.
- While the lentils are cooking, whisk together all the rest of the ingredients in the bottom of the bowl that you ultimately want to use to serve or store the dish. When the lentils are done and drained, pour them on top of everything else and stir it all together. Enjoy!
This was our first time eating lentils - my husband loved this salad and so did I.
This was a very simple salad to make. I think I need some more dressing on it though. I will make this again as it was healthy and tasty. Reviewed for PAC 07.