Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 Bistro Lentil Salad 1 cup dried lentils, rinsed and drained 1/2 teaspoon salt 1 bay leaf 1/4 teaspoon dried thyme 1 carrot, shredded 3 cups water 3 tablespoons tarragon vinegar 1 tablespoon coarse-grained Dijon mustard 1 clove garlic, minced 3/4 teaspoon salt 2 tablespoons olive oil 1/4 cup vegetable oil 1 small red onion, finely chopped 1/4 cup chopped parsley Butter or Boston lettuce leaves In a large saucepan, combine lentils, salt, bay leaf, thyme, carrot, and water. Bring to a boil, cover, reduce heat, and boil gently until lentils are tender (25 to 30 minutes). Drain thoroughly; discard bay leaf. To make dressing, in a small bowl mix vinegar, mustard, garlic, and salt. Using a whisk or fork, gradually beat in oils until well blended and slightly thickened. Mix lentils, onion, parsley, and dressing. If not serving immediately, cover salad and refrigerate 1 to 3 hours or overnight to blend flavors. Serve on lettuce leaves. Serves 6. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 Can't wait to try this out. I have lentils on the grocery list right now. I get tired of making the same old lentil stew all the time. Lee , Candy <candycane2129 wrote: > > Bistro Lentil Salad > > 1 cup dried lentils, rinsed and drained > 1/2 teaspoon salt > 1 bay leaf > 1/4 teaspoon dried thyme > 1 carrot, shredded > 3 cups water > 3 tablespoons tarragon vinegar > 1 tablespoon coarse-grained Dijon mustard > 1 clove garlic, minced > 3/4 teaspoon salt > 2 tablespoons olive oil > 1/4 cup vegetable oil > 1 small red onion, finely chopped > 1/4 cup chopped parsley > Butter or Boston lettuce leaves > > In a large saucepan, combine lentils, salt, bay leaf, thyme, carrot, > and water. Bring to a boil, cover, reduce heat, and boil gently until > lentils are tender (25 to 30 minutes). Drain thoroughly; discard bay leaf. > To make dressing, in a small bowl mix vinegar, mustard, garlic, and > salt. Using a whisk or fork, gradually beat in oils until well blended and > slightly thickened. > Mix lentils, onion, parsley, and dressing. If not serving immediately, > cover salad and refrigerate 1 to 3 hours or overnight to blend flavors. > Serve on lettuce leaves. Serves 6. > > > > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
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