Lentil Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 onion, cut in half
• 1 whole clove
• 10 ounces puy lentils
• 1 carrot, cut in large sticks
• bouquet garni
• 1 stalk celery, cut in small sticks
• savory, one sprig
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh parsley
• 4 teaspoons chopped fresh cilantro
• 1 tomato, cut in large cubes
• 2/3 cup toasted slivered almonds
• 1 tablespoon dijon mustard
• 1/4 cup olive oil
• 2 tablespoons sherry wine vinegar
• salt and pepper

Recipe

• 1 insert clove into one onion half.
• 2 place lentils in a large saucepan and cover with water to ¾ inch above lentils. add carrot, onion halves, bouquet garni, celery and savory and bring to a boil.
• 3 reduce heat to medium low, cover and simmer until lentils are tender but firm, 20-30 minutes. transfer to a dish and allow to cool slightly. discard carrot, onion halves, bouquet garni, celery and savory.
• 4 dressing: in a bowl combine mustard, oil, vinegar, salt and pepper to taste.
• 5 while lentils are still warm, add dressing, finely chopped onion and garlic, parsley and cilantro.
• 6 cover and marinate for 2 hours. just before serving, add tomatoes and almonds.