Lentil Salad

Lentil-salad
I sort of wish I was a vegetarian. Did you ever meet a fat, sloppy, or mean vegetarian? I think not. The food is good, pretty, and healthy. I have a kid who won’t eat meat, and she’s very intelligent, smart, and funny. I always enjoy the food I make for her, so why not go for it?

One problem … they don’t eat meat.

I really like meat. Meaty, juicy, stringy, tender, lean or marbled, on the bone or off; I like all kinds of meat, from any living creature. Just try me! I also look really cool in leather. So Vegetarianism probably isn’t going to work for me.

But I’m a fan of all you vegetarians … so I’m throwing you a bone.

The ingredients of this salad are not exotic, but when combined with lentils and a cool vinaigrette, they’re extraordinary.

INGREDIENTS

1 cup dried lentils
2 bay leaves
1 tsp. dried thyme
2 cloves garlic, minced
1 TB. Dijon mustard
3 TB red wine vinegar
3 TB. olive oil
1 small white onion, chopped
2 stalks celery, chopped
1 large carrot, grated
1 cup ham, diced

METHOD

  1. Combine lentils, bay, and thyme in a large sauce pan, cover with water, and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes until tender. Drain, remove bay and spread on a baking sheet to cool completely.
  2. In a large bowl mix together garlic, mustard, vinegar, and oil. Add onion, celery, carrot, ham, and lentil. Toss together to coat, and chill at least 30 minutes before serving.
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