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Lentil Salad with Mustard Vinaigrette
Stonewall Kitchen


Serves:  6

Ingredients

    Salad:
  • 1 1/2 cups brown or green lentils
  • 1 cup diced carrots
  • 1/2 sweet onion, diced
  • 1 1/2 cups vegetable stock
  • 1 tablespoon unsalted butter
    Vinaigrette:
  • 1 medium shallot, peeled
  • 1/4 cup parsley, chopped
  • 1/4 cup Stonewall Kitchen Olive Oil
  • 3 tablespoons Stonewall Kitchen Spicy Honey Mustard or Roasted Garlic Mustard

 Directions

    Salad:
  1. Soak lentils in cold water overnight
  2. Drain
  3. Melt butter in a large saucepan, add vegetables and cook until soft but not browned
  4. Add lentils and vegetable stock to saucepan and cover and simmer gently for 35 minutes or until lentils are soft
  5. Pour into a colander to drain off liquid and then transfer to a large bowl
    Vinaigrette:
  1. In food processor, add shallot, parsley, olive oil and mustard.
  2. Put on high to blend
  3. Pour over salad and toss
  4. Serve either warm or cold
  5. If a food processor is unavailable, by hand dice shallot and parley fine, pour in olive oil and mustard and whisk together until blended.

 		 
 
 

Roasted Garlic Mustard
$2.95 - $5.95
 

Spicy Honey Mustard
$5.95
 

Extra Virgin Olive Oil
$8.95
 
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