Green Lentil & Carrot Salad with Mustard Vinaigrette

Bento-ing from: Westwood › Massachusetts › USA
Joined: 25 Jan 2009
User offline. Last seen 9 years 4 weeks ago.

If you like lentils this is a very good salad for a bento:

1 cup lentilles du Puy (French green lentils) picked over and rinsed
6 cups water
1 onion, chopped (not too fine; you will discard it)
3 bacon slices, chopped (this can be omitted for a vegetarian version)
1 garlic clove, halved
1/4 teaspoon dried thyme
1/2 cup fresh parsely leaves, chopped fine. Save the stems for cooking the lentils
2 carrots, diced fine (about 3/4 cup)

For vinaigrette
2 teaspoons white-wine vinegar
1 1/2 tablespoons Dijon mustard, or to taste (I do this to taste - that's a lot of Dijon!)
1/4 cup olive oil

In a heavy saucepan combine lentils and water. I place the onion, bacon, garlic, thyme, and parsely stems in cheesecloth bag, tie with a string, and simmer in the lentils, covered, 20 minutes. Drain the lentils and discard the cheesecloth.

In a seperate pot of fresh water, blanch the carrots and then drain. Mix the carrots with the lentils and chopped parsely (You can blanch the carrots in the lentil water, but they will take on color from the lentils, so I do them seprately becase it keeps them brighter and prettier in the salad.)

Make vinaigrette:
Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.

Add the vinaigrette to the lentils, parsley and carrots, salt and pepper to taste. Can be made ahead; stores for about 2 days in the fridge. Can be served at room temperature.



Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 5 years 37 weeks ago.
Re: Green Lentil & Carrot Salad with Mustard Vinaigrette

I make a thing like this, but instead of carrots I put in whatever is in the fridge - some semi-dried tomatoes, roasted capsicum, a bit of feta, and as well as parsley I put in basil and marjoram from the garden. Then I just sprinkle balsamic vinegar on it. Very yummy.



My blog is Food and Shoes

Bento-ing from: London › UK
Joined: 9 Jan 2009
User offline. Last seen 9 years 39 weeks ago.
Re: Green Lentil & Carrot Salad with Mustard Vinaigrette

Sounds nice. :)

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorAnswersLast Postsort icon
Sesame salad dressing Supertaster95 years 12 weeks ago
Authentic paella? maki105 years 13 weeks ago
IMPORTANT: If you have a blog on JustBento... maki25 years 16 weeks ago
Shiso - uses for this herb Loretta05 years 18 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo55 years 18 weeks ago