French Lentil Salad
Prep: 15 minutes Cook: 30 minutes Chill: 3 hours
This is great to take on a picnic and everyone loves it-even those people who are sure they don't like lentils. It keeps well in a cooler or in the refrigerator. Be sure to make it at least 3 hours before you plan to serve it to allow time for the flavors to blend.
- 1 cup dry brown lentils
- 4 cups water
- 1 cup grated carrots
- 1/2 cup sweet onion, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 tsp fresh garlic, crushed
- 2 tbsp red wine vinegar
- 1 tbsp water
- 1 tbsp soy sauce (optional)
- 2 tsp Dijon mustard
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp ground oregano
- several twists freshly ground black pepper
Place the lentils and water in a medium pot. Bring to a boil, reduce heat, cover and cook for about 30 minutes, until tender but still firm. Meanwhile, prepare remaining vegetables. Combine vinegar, water, soy sauce, mustard, Worcestershire sauce, oregano and pepper in a small container and mix well. Set aside.
Drain lentils. Place in a bowl. Add carrot, onion, parsley and garlic. Mix well. Pour dressing over and mix again. Cover and refrigerate for at least 3 hours before serving.