This recipe came from my friend Kim Rene. French Lentil Salad is fast, nutritious, tastes wonderful and travels well. All criteria my summer cooking repertoire has to meet. The small little French Puy lentils are delicate but toothsome and cook up just perfectly to hold their shape and the luscious nutty dressing. Make a big batch and take it on a picnic. If you are taking it to go or storing in the fridge save a bit of the dressing and toss on a bit more right before eating it.
French Lentil Salad
Prep
Cook
Total
Yield 4 -6 servings
Save a bit of the dressing to add just before serving
Ingredients
- 2 cups French Lentils
- 3 Carrots, diced
- 1 Shallot, diced
- 1 handful Sugarsnap Peas, sliced
- 6 Green Onions, chopped
- 1 cup Walnuts, toasted in a dry pan
- handful of fresh Parsley, chopped
- Arugula to Serve
- DRESSING
- 2 tablespoons Dijon Mustard
- 1/2 cup Red or White Wine Vinegar
- 4 tablespoons Walnut Oil
- 4 tablespoons Olive Oil
- 2 teaspoons Honey
- squeeze of Fresh Lemon Juice
- Salt and Pepper
Instructions
- Rinse the Lentils and cover with water by 2 inches
- Bring to a boil and reduce to simmer, cook 15-20 minutes until tender but still holding shape
- Drain and spread onto a large shallow dish to cool
- Saute the Carrots, Shallot and Snow peas in a splash of Olive Oil for 3-4 minutes until just softened
- Mix the dressing ingredients and toss everything together with 3/4 of the dressing
- Mix in the Green Onions an top with Toasted Walnuts, Sea Salt and ground Pepper
- Serve over a bed of Arugula or toss it all together
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