Lentil Salad

Ingredients

Instructions

1. 1

   Rinse 1 cup of French green lentils (Puy lentils). They hold their shape best; regular brown lentils get mushy.

2. 2

   In a pot, combine the lentils with 4 cups of water, 1 bay leaf, 2 garlic cloves (smashed), 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes until tender but still holding their shape. Drain and discard bay leaf and garlic.

3. 3

   Make the vinaigrette: whisk 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, ⅓ cup olive oil, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon salt, ½ teaspoon black pepper.

4. 4

   While the lentils are still warm, transfer to a bowl and pour over half the vinaigrette. Warm lentils absorb the dressing better than cold.

5. 5

   Add: 1 finely chopped shallot, 2 chopped celery stalks, 1 chopped carrot, ½ cup of crumbled feta (optional), ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh dill (or thyme).

6. 6

   Toss gently. Add remaining vinaigrette if needed. Let sit at room temperature for 30 minutes (or refrigerate overnight). Serve warm, at room temperature, or cold. Top with toasted nuts or seeds for crunch.