Eat this refreshing salad to celebrate 2016, the Year of the Pulses, or simply because it’s delicious, healthy and easy to make!
Unlike many salads, this French lentil salad is filling, high in protein and keeps for days in the fridge. This colorful dish travels well, and is versatile and inexpensive. I have been making it regularly since my college days.
- 1 ½ cup French lentils
- 2 quarts cold water
- Salt, pepper
- 1 onion, peeled
- 3 cloves
- 1 tablespoon red wine vinegar
- 3 tablespoon walnut oil or olive oil
- 2 to 3 fresh tomatoes, coarsely chopped
- 1 shallot, finely chopped
- 3 tablespoons finely chopped parsley
- Wash the lentils in cold running water, then place them in large saucepan with the water and some salt.
- Push cloves into the peeled onion, add to lentils, and bring to a boil.
- Lower heat, cover and simmer the pan for 20-30 minutes – or until the lentils are tender but not falling apart.
- Remove the onion/cloves and drain the lentils in a colander.
- Place them in a large salad bowl with the parsley, shallots, oil, vinegar, salt/pepper and tomatoes.
- Serve either lukewarm or cold. Enjoy!
Things you can add: grain mustard, cheese (feta works particularly well) , OR sausage slices. Be sure to use French lentils; they will stay firm; regular lentils most often turn into an unappetizing brown mush. Most often I serve this as a main dish but it goes well with fish, seafood, sausages, or cold cuts.