Warm lentil salad

(Wendy Maeda/Globe Staff/File 2003)
May 13, 2009

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Serves 6

2 cups French Le Puy lentils
1/3 cup olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 cup white wine vinegar
1 heaping teaspoon Dijon mustard
1/2 red onion, cut into slivers
6 scallions, finely chopped
1/2 cup chopped fresh parsley

1. Bring a large saucepan of water to a boil. Add the lentils and cook, stirring occasionally, for 20 to 25 minutes or until they are tender but still have some bite.

2. Drain the lentils into a colander. Transfer to a bowl. Add the oil, salt, and pepper. Set aside for 5 minutes, stirring occasionally.

3. In a bowl, stir together the vinegar, mustard, red onion, scallions, and parsley.

4. Pour the vinegar mixture over the lentils and stir well. Taste for seasoning and add more salt and pepper, if you like.

Sheryl Julian