This lentil and carrot salad is a great accompaniment to a fish or chicken entrée or pair with soup for a delightful meal!
Ingredients: · 2 cups Lentils du Puy · 2 small red onions, peeled and quartered · 1 bay leaf · 4 cups vegetable stock · Coarse sea salt · 3 large red carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices · 3 large orange carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices · Olive oil · 4 green onions, thinly sliced · 3 tablespoons parsley, finely chopped · 3 tablespoons chives, finely chopped · Salt · Pepper · Juice of 1 lemon · 1 tablespoon Dijon mustard, or walnut mustard · ¼ cup olive oil · 1 tablespoon red wine vinegar |
Instructions:
1. Place the lentils, red onions, bay leaf and vegetable stock in a large saucepan. Add a good pinch of salt. Cook, covered, over medium-low heat for 20–25 minutes, or until the lentils are just al dente. Drain and remove the bay leaf. Place the lentils and onions in a medium salad bowl.
While the lentils are cooking, steam the carrots until they are just tender, 6–7 minutes. Remove from the steamer and let cool to room temperature. Pour a little olive oil into a large skillet over medium heat. Sauté the green onions, parsley, chives and the cooked carrots. Add a pinch of salt and 4–5 grinds black pepper and cook for 4–5 minutes. Stir in the lemon juice and mix well. Add the carrot mixture to the lentils. In a small bowl whisk together the mustard, ¼ cup olive oil and vinegar to form an emulsion. Add the vinaigrette to the lentils and carrots. Mix well. Let sit at least 30 minutes before serving.
Source: “Lentils du Puy and Carrot Salad”. Recipe. www.ediblesantabarbara.com. N.p. 26 Feb. 2023. Web. 21 Oct. 2024.
By Recipe Contributor
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