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Lentil Salad with Mustard Vinaigrette View Larger

Lentil Salad with Mustard Vinaigrette


  • 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
  • salt and pepper, to taste
  • 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


  1. Soak lentils in cold water overnight, drain.
  2. Melt butter in a large saucepan, add vegetables and cook until soft but not browned.
  3. Add lentils and vegetable stock to saucepan and cover and simmer gently for 35 minutes or until lentils are soft.
  4. Pour into a colander to drain off liquid and then transfer to a large bowl.


  1. In food processor, add shallot, parsley, olive oil and mustard.
  2. Put on high to blend
  3. Pour over salad and toss, season with salt and pepper.
  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.


In Stock

Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50


In Stock

Spicy Honey Mustard
Spicy Honey Mustard Item: 120817 $6.50