Recipe Tip: For an earthy flavor boost, consider toasting your lentils lightly before cooking.
Lentil Salad with Mustard Vinaigrette
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Directions
Item No.
120817
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
120801
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
-
Salad:
- 1 1/2 cups brown or green lentils
- 1 cup carrots, diced
- 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 Organic Extra Virgin Olive Oil
- 3 Tablespoons Stonewall Kitchen Spicy Honey Mustard or Roasted Garlic Mustard
Vinaigrette:
Directions
- Soak lentils in cold water overnight and drain.
- Melt butter in a large saucepan, add vegetables and cook until soft but not browned.
- Add lentils and vegetable stock to saucepan, cover and simmer gently for 35 minutes or until lentils are soft.
- Pour into a colander to drain off liquid and then transfer to a large bowl.
- For vinaigrette, add shallot, parsley, Extra Virgin Olive Oil and Mustard to food processor. Put on high to blend.
- Pour over salad and toss, season with salt and pepper.
- Serve either warm or cold
- If a food processor is unavailable, dice shallot and parsley fine by hand, pour in Extra Virgin Olive Oil and Mustard and whisk together until blended.
