Brown Lentil Salad

This is another one of Carolin's salads and as she says, this is delicious, unless you overcook the lentils, then it's gross. So, note to self - you want the lentils to be el dente or you may as well throw them out and start again!

‍

INGREDIENTS

  • 1 c. French brown lentils, picked over and rinsed
  • 1 whole small red onion (finely chop half, use the other half unchopped)
  • 1 bay leaf
  • 1 tbsp + 2 tsp red wine vinegar
  • 6 radishes
  • 2 large stalks of celery
  • 6 tbsp fresh mint, finely chopped
  • 2 tbsp Dijon mustard
  • 3 tbsp canola oil
  • 2 tsp. salt

Icing

SAUCE

toppings

dressing

Whisk together:

  • 1 tbsp + 1 tsp red wine vinegar
  • 3 tbsp fresh mint, finely chopped
  • 2 tbsp Dijon mustard
  • 3 tbsp canola oil
  • Salt and pepper

INSTRUCTIONS

  1. Pick over and rinse lentils
  2. Put the lentils in a pan with enough water to cover them by 2 inches.
  3. Add the uncut half of the red onion and the bay leaf and simmer until the lentils are cooked but still have some bite.
  4. Once the lentils are cooked, remove from heat, remove the bay leaf and onion and add 2 tsp of salt and 1 tsp of red wine vinegar. Stir well then drain.
  5. While the lentils are cooking, quarter the radishes lengthways then finely slice, and finely chop the remaining half of the red onion and the celery. Put the radishes, celery and onion a bowl.
  6. Add 3 tbsp of finely chopped mint to the vegetables.
  7. Once the lentils have cooled, add to the vegetables, toss with the dressing and serve.

TIPS & HINTS

Start to taste the lentils at about the 10 minute mark to test for doneness. Remember - do not overcook them!

TO save time, the lentils and dressing could be cooked a day in advance.