Lentil Salad

Lentil Salad
Photo by www.chow.com


  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • 3 tablespoons red wine vinegar, plus more as needed
  • Freshly ground black pepper
  • ½ medium red onion, finely chopped
  • 3 medium carrots, peeled and small dice (about 1 ½ cups)
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, plus more as needed
  • + 5 more ingredients
    • 1 medium garlic clove, smashed and peeled
    • 1 small bay leaf
    • 1 pound French green lentils (lentilles du Puy, about 2 cups), rinsed
    • 3 fresh Italian parsley stems, leaves removed
    • 2 medium leeks, roots and dark green parts removed

Cut the leeks in half lengthwise and rinse well under cold running water until clean. Tie 1 leek half and the parsley stems together with butcher’s twine and place in a large saucepan with a tightfitting lid. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inche...

View full recipe at Chow


Variations on Lentil Salad

  • Lentil Salad
    • Olive oil
    • 2-3 cloves of garlic
    • 1/2 of a yellow onion
    • Salt & pepper
    • Juice of one lemon
    • Handful of mint & parsley (cleaned & picked off the stem)
    • +2 other ingredients

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