Lentils du Puy and Carrot Salad
This Lentils du Puy and Carrot Salad pairs the nutty, mineral-rich flavor of French lentils with vibrant carrots and fresh herbs, tossed in a tangy mustard vinaigrette. A simple yet elegant dish perfect as a salad or a side.
Ingredients
- 2 cups Lentils du Puy
- 2 small red onions, peeled and quartered
- 1 bay leaf
- 4 cups vegetable stock
- Coarse sea salt
- 3 large red carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices
- 3 large orange carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices
- Olive oil
- 4 green onions, thinly sliced
- 3 tablespoons parsley, finely chopped
- 3 tablespoons chives, finely chopped
- Salt
- Pepper
- Juice of 1 lemon
- 1 tablespoon Dijon mustard, or walnut mustard
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
Instructions
- Place the lentils, red onions, bay leaf and vegetable stock in a large saucepan. Add a good pinch of salt. Cook, covered, over medium-low heat for 20–25 minutes, or until the lentils are just al dente. Drain and remove the bay leaf. Place the lentils and onions in a medium salad bowl.
- While the lentils are cooking, steam the carrots until they are just tender, 6–7 minutes. Remove from the steamer and let cool to room temperature. Pour a little olive oil into a large skillet over medium heat. Sauté the green onions, parsley, chives and the cooked carrots. Add a pinch of salt and 4–5 grinds black pepper and cook for 4–5 minutes. Stir in the lemon juice and mix well. Add the carrot mixture to the lentils. In a small bowl whisk together the mustard, ¼ cup olive oil and vinegar to form an emulsion. Add the vinaigrette to the lentils and carrots. Mix well. Let sit at least 30 minutes before serving.
Nutrition
Calories: 283kcal | Carbohydrates: 39g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 534mg | Potassium: 251mg | Fiber: 17g | Sugar: 6g | Vitamin A: 9510IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 4mg