Lentil Salad
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- French green lentils
- tomatoes
- olives
- capers and feta
- olive oil
- red-wine vinegar
- Dijon mustard,
- minced shallots
- chopped tarragon.
Preparation
- Step 1
Cook some French green lentils.
- Step 2
While they’re still warm, combine with tomatoes, olives, capers and feta.
- Step 3
Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.
Private Notes
Comments
For those needing more info, for the 2 of us with leftovers, I used 1 cup of lentils, boiled and simmered in 4 cups of salted water for 30 minutes. Immediately after cooking and draining lentils, I added 1/4 cup shallot/garlic mustard vinaigrette, and when it cooled, a generous handful of chopped tomatoes, 1/4 cup chopped olives, 1 tbsp capers, 2 tbsp chopped fresh tarragon and chopped feta to taste.
excellent version of an old favorite of mine. I used french or black lentils as I love the way they hold up and are al dente. The addition of feta, olive, caper and tarragon was a swing from my usual version which I very much enjoyed the new flavors. Thank you. I didnt have tomatoes, added red pepper and carrots which add a nice contrast crunch and flavor.
Delicious and easy. I subbed out the capers, tarragon and feta for chevré and yellow cherry tomatoes, and replaced the red wine vinegar with unfiltered apple cider vinegar. Just as good cold as hot.
Delicious. And so simple. At first I worried about the lack of measurements- but I think there is no hard and fast rule. And it’s hard to go wrong. I didn’t have shallots, so I substituted a small clove of garlic. I think I’ll be making this frequently.
I love this recipe and I wish more recipes were written in the same style
I discovered that soaking, then sprouting the lentils for a day or two, and then just barely cooking them al dente, makes a far more enjoyable texture for salad. Just say no to mushy lentils!