Lentil Salad with Mustard Vinaigrette — A great side dish with grilled chicken or pork
 
Ingredients
  • 1 pound lentils
  • 2 cups chicken stock
  • 1 small onion, peeled
  • 4 garlic cloves, peeled
  • 1½ tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup peanut oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large shallot, peeled and chopped
  • Chopped fresh parsley
Instructions
  1. Place the lentils in a large saucepan, and cover with cold water. Allow to soak for 30 minutes, then drain.
  2. Return the lentils to the saucepan, and add 6 cups of cold water, the stock, onion and garlic cloves. Bring to a boil, and reduce heat to low. Simmer for 25 minutes.
  3. Meanwhile, whisk together the lemon juice, vinegar and mustard. Slowly add the oil, whisking constantly. Add the salt and pepper. Set aside.
  4. Drain the lentils, and discard the onion and garlic. Transfer to a serving bowl, and stir in the carrots, celery and shallots. Toss with the vinaigrette. Set aside for 1 hour before serving, garnished with the parsley.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/