Light Lentil Salad
This healthy salad is made with cooked lentils tossed with a parsley and lemon vinaigrette. Some fresh arugula and cherry tomatoes complete this refreshing and tasty side salad.
Cooking Steps
1. Prepare to Cook the Lentils
Add the following ingredients to the sauce pot and stir to combine.
- Yellow Onion(diced small)¼ cup
- Carrot(diced small)¼ cup
- Celery(diced small)¼ cup
- Garlic(finely chopped)1 clove
- Chicken Stock(or vegetable stock)3 cups
- Bay Leaf1
- Lentils(french or regular)1 cup
2. Bring the Liquid to a Simmer
Place the pot on the burner and set to Power Level 5. Slowly allow the liquids to come up to a simmer for about 8 minutes. Do not stir at this time.
3. Cook the Lentils
Place the lid on the pot, then set the temperature to 210°/ 95° (low) and cook for 35 minutes. Once the time is up, turn the heat off and allow them to rest for 5 minutes with the lid on.
4. Strain the Lentils
Once the lentils have rested, discard the liquid and the bay leaf.
5. Cool the Lentils
Spread the lentils on a tray lined with parchment paper and bring to the fridge. Allow them to cool for about 8- 10 minutes.
6. Make the Vinaigrette
While the lentils cool, add the following ingredients to the parsley and mix until emulsified.
- Parsley Leaves(finely chopped)¼ cup
- Shallot(finely chopped)1 Tbsp.
- Lemon Juice2 Tbsps.
- Sherry Vinegar1 Tbsp.
- Dijon Mustard1 Tbsp.
- Kosher Salt1 tsp.
- Black Pepper(freshly cracked)5 turns
- Extra Virgin Olive Oil3 Tbsps.
7. Mix the Salad
Once the lentils are cooled, toss with the vinaigrette and the remaining ingredients. Season to taste.
- Cooked Lentilsall
- Cherry Tomatoes(halved)½ cup
- Parsley Vinaigrette(finely chopped)¼ cup
- Kosher Saltas needed
- Black Pepperas needed
- Arugula½ cup
8. Serve as Desired!
Enjoy this salad with our flat iron steak and chimichurri or by itself!
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