Prep 5 mins
Cook 20 mins
My husband lived in Quebec for two years, and took our family back to visit. We especially enjoyed the food from a corner grocery near our hotel. This is my attempt to reproduce it. Salade de Lentilles Trois Couleurs from La Epicerie Richard, 42 Desjardins, Quebec City. The original used a combination of green, brown, and red lentils. The three colors are pretty, but I usually make it with just green or brown. The red lentils don't hold their shape as well. The oignons rotis were listed in the original ingredients, but we couldn't translate it. It's good with the green onions.
- 2 cups lentils (a combination of green, brown, and or red)
- 1 1⁄2 cups tomatoes, cored and seeded, chopped into 1/2-inch pieces (about 1 large)
- 3⁄4 cup instant couscous, dry, then prepared according to the package directions
- 1⁄3 cup green onion, finely chopped (oignons rotis?)
- 5 tablespoons virgin olive oil (to taste)
- 3 tablespoons red wine vinegar (to taste)
- 1 tablespoon dried parsley or 1⁄4 cup fresh parsley, chopped
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper
- 1 -2 dash Tabasco sauce or 1 -2 dash red pepper sauce
- Cook the lentils in about 6 cups of water at a simmer for about 20 minutes or until tender, but not mushy.
- Meanwhile, prepare couscous according to package directions.
- Whisk remaining ingredients together in the bottom of a large bowl.
- Drain the lentils and add to the dressing in the bowl. Fluff the couscous, and add it as well.
- Stir all together gently until well combined.