Carrot And Lentil Salad With Mustard Vinaigrette

Carrot And Lentil Salad With Mustard Vinaigrette 

Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat.

Obviously, they thrive in hot dishes like soups and stews, but a favorite winter salad has been a very French salad of green lentils, grated carrots, and a strong Dijon mustard vinaigrette. The carrots are meaty and substantial, the lentils creamy and indulgent, and the vinaigrette is rich and assertive. Best of all, there’s no lettuce to wash!

Ingredients:

2 garlic cloves, minced

½ yellow onion, finely 

1 teaspoon Dijon mustard (or to 

3 tablespoons white wine vinegar or Champagne vinegar (or to 

½ cup olive 

Salt and pepper to 

2 to 4 carrots, peeled then grated (about 2 cups 

1 cup cooked lentils, Rancho Gordo French or Green 

1 cup chopped fresh parsley

Serves 2 to 4

Directions:
In a small bowl, combine the garlic, onion, mustard, and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some leftover vinaigrette.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.