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
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Ingredients
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1 cup
French Green Lentils
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2
Medium Carrots
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2
Shallots or one small onion
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1
Celery Stick
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2 tablespoons
Verjus(You can leave it out if you cant find it)
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2 tablespoons
Tarragon Vinegar
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1/4 cup
Good Olive Oil
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3 tablespoons
Parsley, chopped
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3 sprigs
Lemon thyme
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1 tablespoon
Fresh Tarragon
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Salt and Pepper, to taste
Directions
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Dice the carrots, onion, celery and parsley.
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Add lentils, carrots, onion, celery and thyme to a pot with 3 cups of water. Boil for 25 minutes(or per directions).
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While the lentils cook, add parsley, verjus, vinegar, olive oil, salt and pepper to a bowl
stir to combine.
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Drain the lentils, and remove the sprigs of thyme. Add to the bowl with the vinaigrette.
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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!
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