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Brown Lentil Salad
1 1/2 c Dry brown lentils
1 Yellow onion; peeled, halved, and stuck with
2 Whole cloves
1 Bay leaf
1 ts Salt
1/2 ts Freshly-ground black pepper
1 sm Fennel bulb; minced
6 Radishes; minced
1 Green pepper; minced
1 Carrot; peeled and minced
1 lg Red onion; minced
2 Garlic cloves; minced or pureed
3 tb Sherry vinegar
1 ts Dijon mustard
1/2 c Extra-virgin olive oil
1 bn Fresh oregano; chopped
Rinse and drain lentils. Place in a medium heavy saucepan and add onion
halves (with cloves), bay leaf, and enough water to cover by an inch. Bring
to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt
and pepper, and a little more water if none is visible when you tilt the
pan, and cook another 10 to 20 minutes until lentils are creamy inside but
still intact. Drain and remove onions and bay leaf. Let cool. Mix lentils
in a bowl with fennel, radishes, green pepper, carrot, onion and garlic.
Make vinaigrette by whisking together vinegar and mustard in a small bowl,
then gradually drizzling in olive oil while whisking until an emulsion is
formed. Pour vinaigrette over lentils and vegetables, add oregano, and stir
well. Taste and adjust seasoning if necessary. Serve at room temperature.
This recipe yields 4 servings.
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