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Nov 4 / JW

Green Lentil Salad with Herb Vinaigrette

lentil-salad-4

I love lentils. They are tasty and good for you, what’s not to love. But sometimes they can seem a bit heavy, right?  Well this salad, which makes a great side for beef or lamb, has a little bit of crunch, and brightness from the herbs that really make it stand out.

First, dice your carrot, onion, celery and herbs. Add the carrot, onion(or shallot), celery, lentils, and thyme to a pot with about 3 cups of water.

Boil for about 26 minutes, or until the lentils are cooked but still have a little bite to them. While they are cooking, make your vinaigrette. Add parsley, tarragon, verjus, vinegar, olive oil, salt and pepper to a bowl. If you can’t find verjus, you can just add a bit more vinegar.

Once the lentils are cooked, drain the water, and remove the thyme sprigs(just the woody parts). Add lentils to your bowl with the dressing a gently stir to combine.

Let the hot lentils absorb some of the dressing, then taste. You can always adjust the seasoning and add more olive oil or vinegar if you think it needs it. Serve warm.

Here’s the Recipe:

Green Lentil Salad with Herb Vinaigrette

Ingredients

  • 1 Cup Green Lentils
  • 2 Medium Carrots, diced
  • 2 Shallots(or one small onion), diced
  • 1 Celery Stick
  • 2 Tbl Verjus
  • 2 Tbl Tarragon Vinegar
  • 1/4 Cup Olive Oil
  • 3 Tbl Parsley, chopped
  • 3 Sprigs, lemon thyme
  • 1 Tbl Fresh Tarragon, chopped
  • Salt & Pepper, to taste

Cooking Directions

  1. Dice the carrots, onion, celery and parsley.
  2. Add lentils, carrots, onion, celery and thyme to a pot with 3 cups of water.
  3. Boil for 26 minutes.
  4. While the lentils cook, add parsley, verjus, vinegar, olive oil, salt and pepper to a bowl
  5. stir to combine.
  6. Drain the lentils, and remove the sprigs of thyme. Add to the bowl with the vinaigrette.
  7. Let the lentils absorb some of the dressing. Add more olive oil or vinegar as needed.
  8. Serve warm.

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