Black lentil, leek and tarragon salad

By Vouvray
November 6, 2012
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Black lentil, leek and tarragon salad

Serves: 4

  • 12 ounces dried black lentils
  • 2 leeks
  • 1 handful chopped fresh tarragon
  • 2 lemons
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 bunch bibb lettuce, romaine lettuce, baby spinach or mixed green salad
  1. Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.
  2. While the lentils are cooking, thinly slice both leeks and chop the tarragon.
  3. Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.
  4. Add the zest and juice of both lemons to a large bowl.
  5. Stir the cooked lentils and leeks into the bowl.
  6. Stir in chopped tarragon.
  7. Add salt and pepper to taste and stir.
  8. Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
  9. Make a bed of salad in each individual bowl.
  10. Spoon 1/3 to 1/2 cups of lentil mixture over the salad.
  11. Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.
  12. May be served warm or cold.
  13. Serve with fresh bread, cheese and pate.

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