The very tiny lentils have a delicate appearance nestled with the carrots, celery, tomatoes and onions. They give a lot of flavor to this pretty French Lentil Salad. Serve at room temperature or slightly chilled.
1-1/2 cup dry French lentils or 3 cups cooked
6 cups water
3 bay leaves
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup seeded and finely diced tomatoes
1/2 cup finely diced onions
2 tablespoons minced Italian parsley or fresh thyme, sage, or marjoram
1/8 cup sherry wine vinegar
1 teaspoon freshly minced garlic
1/4 teaspoon freshly ground black pepper or to taste
If using dry lentils, rinse and sort the lentils, then cook for 15 to 20 minutes in 6 cups of water with the bay leaves until done. Do not overcook, or the lentils may fall apart.
When the lentils are done, drain and toss them with the vegetables, parsley, or other fresh herbs. Season with the sherry vinegar and garlic. Add salt and pepper to taste.
Recipe makes 5 servings.
Serving size: 1 cup
Calories: 204; Total Fat: 0.7g; Saturated Fat: 0.1g; Cholesterol: 0mg
French lentils, also known as lentilles du Puy, are hearty, toothsome and have an intense flavor. Try them in salads or as a side dish - they're very flexible, very tasty, and very healthy.
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