This French lentil salad recipe is inspired by Provencal cooking. Use small green or Beluga black lentils, as they hold their shape much better than their larger cousins.
Served with a mixed green or arugula salad, a small wedge of good sheep’s milk cheese and some crusty bread, this salad can easily make a meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups French or Beluga black lentils
- 1 bay leaf
- 1 whole clove garlic
- 2 carrots, chopped fine
- 2 stalks celery, chopped fine
- 1 scallion, chopped fine
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh basil
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Preparation:
Place lentils, bay leaf and garlic clove in a saucepan and add six cups of water along with a generous pinch of sea salt.
Bring lentils to a boil, reduce heat to low, cover and cook 15 minutes, until lentils are tender but still firm. Drain lentils into a mixing bowl and let cool.
Discard the garlic and bay leaf. Add carrot, celery, scallion, parsley, lemon juice and olive oil to lentils. Toss well and season to taste.
Serves 6
Copyright 2009 by Jen Hoy
