French lentil salad

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1/2 yellow onion, finely chopped

• 4-inch piece celery stalk, finely chopped

• 4-inch piece carrot, peeled and finely chopped

• 3 cloves garlic, minced

• 1 teaspoon mustard seeds

• 1 teaspoon fennel seeds

• 2 cups vegetable stock or chicken stock

• 1/2 cup water

• 1 cup French green lentils, picked over, rinsed, and drained

• 1 tablespoon fresh thyme, chopped

• 1 bay leaf

• 1 tablespoon sherry vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Directions

• Heat the oil in a large saucepan over medium heat. Sauté the onion, celery, and carrot for 5 minutes until softened. Add the garlic, mustard seed, and fennel seed, and sauté for 1 minute.

• Bring the stock, water, lentils, thyme, and bay leaf to a boil over medium-high heat. Reduce the heat, partially cover the mixture, and simmer for 25-30 minutes until the lentils are tender. Drain, reserving the cooking liquid. Place the drained lentils into a large bowl, and discard the bay leaf.

• To make the vinaigrette, mix the vinegar, mustard, and 1/4 cup of the reserved cooking liquid in a small bowl. Add the extra-virgin olive oil and whisk well.

• Add the vinaigrette, parsley, salt, and pepper to the lentils. To coat evenly, gently toss the mixture. Serve warm.

Nutrition (per serving)

• Calories: 167 cal

• Total fat: 5g

• Saturated fat: <1g

• Monounsaturated fat: 4g

• Cholesterol: 0mg

• Sodium: 214mg

• Carbohydrate: 23g

• Fiber: 6g

• Protein: 8g