French Lentil Salad

• colander
• medium pot with lid
• wooden spoon
• large bowl
• whisk

• 1½ c French lentils
• 5-6 c vegetable stock or water*
• 3 cloves garlic, sliced
• 2 bay leaves
• ½ t salt
• 3 T sherry, champagne, or wine vinegar
• 1 T Dijon mustard
• pepper
• ½ c olive oil
• ½ c carrots, diced
• ½ c celery, diced
• ½ c red onion, diced

Sort through the lentils to remove any stones or debris, then rinse well.

Place in pot with water, garlic, bay leaves, and salt and bring to a boil. Lower heat, partly cover, and let simmer until the lentils are soft (and the liquid is gone*), about 25-30 minutes.

Meanwhile, whisk together the vinegar, mustard, and pepper, then slowly whisk in the oil. Toss with the vegetables.

Discard the bay leaves, then stir the lentils into the vinaigrette-coated vegetables. Taste and add more salt and/or pepper as needed.

Serve warm or at room temperature.

* Most recipes call for cooking lentils in an abundance of water and then draining them, but I prefer to use just enough water so that all the liquid (and flavor) is absorbed. If you want to try it my way, start with 5 c water and add more as needed. On the other hand, if you plan to drain, add another ¼ t of salt to the water.

Adapted from the recipe in Tassajara Dinners & Desserts – read my review.

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