Lentil Salad

Lentil Salad

I found this recipe in the April/May 2013 Vegetarian Times.  I thought it sounded like a great dish to make ahead of time and take to the lake this weekend.  It was really great - I will make this again and again!

I started by cooking a bag of lentils in broth.  They only take about 15 minutes.  I drained them and scooped out 4 cups worth, keeping the rest for another use.

While the lentils were cooking I asked Brennan to make up the vinaigrette of Dijon mustard, white wine vinegar (you could also use red wine vinegar or sherry vinegar), olive oil, Kosher salt, and pepper.

This recipe calls for 2 cups of chopped vegetables like carrots, fennel, celery, or radishes.  I went with carrots and radishes, dicing them somewhat.

Add the lentils, vegetables, diced cucumber, fresh parsley, and season with Kosher salt and pepper.  Refrigerate for up to a day and top with more fresh parsley before serving at room temperature.

 

It was a great accompaniment for the brats, sweet corn, fruit salad, tomato salad, chips, and Gouda and apple appetizer that Brennan made for us! 

 

 

Double click to print as a 5x7 recipe card.

 

 

Enjoy!