Saturday, July 16, 2011

Veganomicon Lentil Salad

This Lentil Salad from Veganomicon is easy to make, light, and refreshing--perfect for summer. It's delicious served over salad greens; the tarragon gives it a unique flavor. Add some brown rice or quinoa, and it's a complete meal. Lentil Salad (from Veganomicon)
Serves 4

  • 4 cups vegetable broth
  • 2 or 3 sprigs thyme
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1 cup uncooked lentils (I used brown)
  • 1 small red onion, chopped very finely (about 1/3 cup)
  • 1 small tomato, seeded and diced (about 1/2 cup)
  • 2 radishes, grated (I didn't use these)
  • 1 small carrot, grated
  • several pinches of freshly ground black pepper
  • 2-4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice (about 1/2 lemnon)
  • 1 clove garlic, minced
  1. Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
  2. While the lentils cook, stir together the dressing ingredients in a mixing bowl.
  3. Drain the lentils in a mesh colander. Let cool, giving the colander a few shakes every couple of minutes so they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme. Add the lentils to the dressing along with the onions, tomato, radishes, and carrots, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
  4. When chilled, serve over lettuce with oil and vinegar on the side.

1 comment:

  1. Yum, I've been planning on making a lentil salad for a few days now. Never thought of adding tarragon. This is another great lentil salad recipe: