Recipe: Lentils are the star of this salad

Salads that display lentils can be delicious, particularly when the delicious vegetables incorporate with a blend of raw veggies and also are robed in a mustard-spiked vinaigrette.

It spends some time to prepare and also cool down dried lentils, however now several markets lug prepared ready-to-use lentils packaged in cryovac as well as put into a 6-inch tall box. They are most commonly stocked in the cooled delicatessens area or in the cooled generate area. Trader Joe’s, Gelson’s Markets, Bristol Farms Markets and Mother’s Markets market them. And there’s no draining pipes essential; they save a whole lot of time as well as are scrumptious.

If making salad beforehand, cover and also refrigerate, but do not add tomatoes as well as parsley or dill up until prior to serving. It’s tastiest if it comes to space temperature level before serving.

Lentil Salad

Return: 4 portions


1 tablespoon Dijon mustard, or to taste

2 tablespoons any type of red wine vinegar or sherry vinegar

4 tbsps olive oil

1 tsp salt, plus more to taste

Black pepper to taste

2 tbsps water

4 cups prepared lentils, drained pipes, see cook’s notes

14 cherry tomatoes, halved

1 huge cucumber, peeled off, seeded, sliced

1 cup chopped carrots or radishes

1 cup chopped celery or fennel

1/2 cup cut red onion, see chef’s notes

1/4 mug sliced fresh dill or parsley

Chef’s notes: Trader Joe’s, Gelson’s Markets, Bristol Farms Markets and Mom’s Markets sell prepared lentils, as do many other grocery store chains.

If red onions are strong, to decrease mouth-burn, place in ice water to 20 to half an hour and drainpipe before utilizing.


1. Place mustard, vinegar, oil, salt and pepper in a large bowl. Add water and also whisk to integrate.

2. Add all continuing to be components to the dish and toss to layer with clothing. Preference and adjust flavoring; serve or cool for later use.

Resource: “Consume Vegan Prior To 6:00” by Mark Bittman (Clarkson Potter, $26)

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