Lentil Salad Provencal

"While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by MsBindy photo by MsBindy
photo by Carianne photo by Carianne
Ready In:
30mins
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • Rinse and pick over lentils.
  • Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
  • Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
  • Drain and allow to cool to room temperature.
  • Remove garlic and bay leaf.
  • Mix in scallions, parsley and capers.
  • Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
  • At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
  • To serve, place greens on individual plates and mound lentil salad on top.
  • Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
  • Bon Appetit!

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Reviews

  1. An excellent salad. I used already cooked lentils like another reviewer, so sautéed the carrots and celery to add to it. I used less mustard (personal preference) and lots less oil (probably a tablespoon) and cheese (maybe half the amount). We thought the goat cheese was the perfect match for the other ingredients. Can't wait to have a big heap of the leftovers over a baked potato tomorrow for lunch.
     
  2. I didn't think I was a lentil fan until I tried this salad....amazing! The feta made it extra tasty. I didn't change a thing about the recipe and I thought it was perfect. A must have salad for Summer!
     
  3. Great salad for summertime eating, and this in one that would be easily transportable to a cookout or bbq (with the dressing in a little jar). Loved the different flavours and textures. I used a mild feta, as Kate suggested, Dodonis brand. Really delicious.
     
  4. This is a fantastic lentil salad. The good thing is it gets better and better the longer you keep it. I used French goat cheese to be consistent with the origin of the recipe, but I can see that feta will work wonderfully too. I really enjoyed the creamy chesse with the lentils. I added salt and pepper to the cut cherry tomatoes, before I mixed them with the lentils. I did not use the salad greeens, as I took the salad to a barbecue. I will include this salad as part of a Mediterranean buffet for 180 people and will prepare it two days in advance to make sure that all the flavours will be able to develop. Thank you Kate for a keeper.
     
  5. I had lentils already cooked so I didn't need the stock. I added the carrot and celery raw to the lentils. Which I must say I liked the crunchy texture. This has lots of different flavors and textures going on and they all did meld together except for the creamy cheese. I did use roasted garlic in the dressing. Onions were subbed for the scallions. Not saying the scallions wouldn't have been good it `s what I had. I served it on baby spinach. A wonderful healthy side or main meal.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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