Lentil Salad Provencal

Recipe by Chef Kate
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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