Carrot

Green Lentil Salad with HerbĀ Vinaigrette

April 27, 2015
Author Notes

This tangy lentil 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. —DailyMeals

  • Serves 4
Ingredients
  • 1 cup French Green Lentils
  • 2 Medium Carrots
  • 2 Shallots or one small onion
  • 1 Celery Stick
  • 2 tablespoons Verjus(You can leave it out if you cant find it)
  • 2 tablespoons Tarragon Vinegar
  • 1/4 cup Good Olive Oil
  • 3 tablespoons Parsley, chopped
  • 3 sprigs Lemon thyme
  • 1 tablespoon Fresh Tarragon
  • Salt and Pepper, to taste
In This Recipe
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. Boil for 25 minutes(or per directions).
  3. While the lentils cook, add parsley, verjus, vinegar, olive oil, salt and pepper to a bowl stir to combine.
  4. Drain the lentils, and remove the sprigs of thyme. Add to the bowl with the vinaigrette.
  5. Let the lentils absorb some of the dressing. Add more olive oil or vinegar as needed. You can also add some truffle oil for another twist on this salad! Enjoy!

See Reviews

See what other Food52ers are saying.

Review