Lentil and Herb Salad
Total time: 35 minutes
Legumes of all types make wonderful salads. I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well. Check your package for correct cooking times... or taste!
Ingredients:
- 1/4 cup small green lentils (Lentille Verte du Puy) or tan or brown
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) water
- 1/2 cup sliced celery, 1 - 2 ribs
- 1/4 cup snipped, fresh parsley
- 1/4 cup snipped, fresh basil
- 1 tbs toasted pine nuts for garnish
- 1 egg, hard-boiled
- 1 tomato
- Lemon Vinaigrette:
- 2 tsp lemon juice
- 2 tsp white Balsamic vinegar
- 2 tsp Dijon-style mustard
- 6 tsp good olive oil
Instructions:
- Hard boil egg.
- Cook lentils in stock and water until done, about 30 minutes. Drain.
- While the lentils cook, slice the celery, snip the herbs and make the vinaigrette.
- Lemon Vinaigrette:
- In small bowl whisk lemon juice, vinegar and mustard.
- Add olive oil 1 tsp at a time, whisking to emulsify.
- When lentils are done (taste to check), put into a small bowl.
- Add the celery, parsley, basil and vinaigrette. Toss gently to combine.
- Thickly slice tomato.
- Peel egg and quarter, the long way.
- To serve: On two small plates arrange the tomato slices.
- Divide the lentil salad and add to plates.
- Add two quarters of egg to each plate.
- Sprinkle the lentil salad with pine nuts and serve.
Note:
To toast pine nuts, heat small nonstick skillet over medium heat. Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.