Lentils are the star of this salad
Salads that showcase lentils can be delicious, especially when the tasty legumes combine with a mixture of raw vegetables and are robed in a mustardspiked vinaigrette.
It takes some time to cook and cool dried lentils, but now many markets carry cooked ready-to-use lentils packaged in cryovac and tucked into a 6-inch tall box. They are most often stocked in the refrigerated deli section or in the chilled produce section. Trader Joe’s, Gelson’s Markets, Bristol Farms Markets and Mother’s Markets sell them. And there’s no draining necessary; they save a lot of time and are delicious.
If making salad in advance, cover and refrigerate, but do not add tomatoes and parsley or dill until just before serving. It’s tastiest if it comes to room temperature before serving.
From “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter)
Lentil Salad
Yield: 4 servings
Ingredients
1 tablespoon Dijon mustard, or
to taste
2 tablespoons any wine vinegar
or sherry vinegar 4 tablespoons olive oil 1 teaspoon salt, plus more to
taste
Black pepper to taste 2 tablespoons water
4 cups cooked lentils, drained,
see cook’s notes
14 cherry tomatoes, halved 1 large cucumber, peeled,
seeded, chopped
1 cup chopped carrots or
radishes
1 cup chopped celery or fennel ½ cup chopped red onion, see
cook’s notes
¼ cup chopped fresh dill or
parsley
Directions
Put mustard, vinegar, oil, salt and pepper in a large bowl. Add water and whisk to combine.
Add all remaining ingredients to the bowl and toss to coat with dressing. Taste and adjust seasoning; serve or chill for later use.
Cook’s notes: Trader Joe’s, Gelson’s Markets, Bristol Farms Markets and Mother’s Markets sell cooked lentils, as do many other supermarket chains.
If red onions are strong, to reduce mouth-burn, place in ice water to 20 to 30 minutes and drain before using.