Vegan Lentil Salad Recipe

Lentil Salad*

Thyme, tarragon, and garlic flavor this easy-to-prepare and hearty lentil salad.  Serve over red leaf lettuce (or whatever kind of fancy-shmancy lettuce you can get your hands on) with oil and vinegar on the side.  Having some warmed pita bread on hand wouldn't hurt, either.  For a cute hors d'oeuvre idea, spool small scoops of salad into endive leaves.

Ingredients:

4 cups vegetable broth

2 or 3 sprigs thyme

2 bay leaves

2 cloves garlic, crushed

1/2 tspn dried tarragon

1/4 tspn salt

1 cup uncooked French lentils

1 small red onion, chopped very finely (about 1/3 cup)

1 small tomato, seeded and diced (about 1/2 cup)

2 radishes, grated (about 1/3 cup)

1 small carrot, grated

Several pieces of freshly ground black pepper

Dressing:

2-4 tbs olive oil

1 tbs balsamic vinegar

1 tbs Dijon mustard

1 tbs fresh lemon juice (about 1/2 lemon)

1 clove garlic, minced

BRING the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan.

Add the lentils and bring again to a low boil.  Cover the pot with the lid tilted, allowing a little steam to escape.  Let cook for 20 to 25 minutes.  The lentils should be soft enough to eat but still firm enough to not lose their shape.

While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a mesh colander (so that the lentils don't fall out the holes). 

Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster. 

Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme sprigs.



Add the lentils to the dressing along with onions, tomato, and radishes and toss to combine.

Season with salt and pepper to taste, cover, and chill for at least half an hour.
When chilled, serve over lettuce with oil and vinegar on the side.





*Recipe from Veganomicon: the ultimate vegan cookbook, by Isa Chandra Moskowitz & Terry Hope Romero, pgs. 84-85.