Warm lentil salad

Name: Warm lentil salad
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper to taste; ½ cup chopped parsley; 2 tablespoons sherry vinegar; Salt and freshly ground black pepper to taste; 1 tablespoon Dijon mustard; 2 tablespoons hazelnut oil; 1 stalk celery, cut into ¼-inch dice; 8 ounces small green lentils, rinsed and picked through; 1 small leek, trimmed, well washed, and cut into ¼-inch dice; 1 onion, peeled and cut into ¼-inch dice; 1 teaspoon chopped garlic; 1 carrot, peeled and cut into ¼-inch dice; 2 bay leaves; 3 sprigs thyme

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This makes a fine side dish, although it is much heartier than most salads, and it can also serve as a main course, especially if you add a little minced cooked meat to the mix.

Ingredients

8 ounces small green lentils, rinsed and picked through
1 stalk celery, cut into ¼-inch dice
1

Main course
Vegan
Gluten-free

Method

Combine the lentils, celery, onion, leek, carrot, garlic, thyme, and bay leaves in a saucepan with water to cover. Bring to a boil over medium-high heat, then turn the heat to medium-low and cook, stirring occasionally, until the lentils are tender, 30 to 45 minutes. (Add more water if necessary, but no more than you need.)
Remove the thyme and bay leaves; drain t