Pulse Power
Ellen Kanner is big on beans. In this International Year of Pulses, Kanner, a noted vegan writer on food and nutrition at Soulful Vegan, wants to spread the word on all the reasons pulses – dry peas, ...
I prefer green lentils for this salad because they are sturdier and won’t lose their shape when cooked. But you can substitute brown lentils – just be mindful not to overcook. Blanching the carrots makes their texture better for this salad.
Ingredients
- 1 cup dry green French lentils, picked over for particles, rinsed
- 1 bouquet garni (tie in a small piece of cheesecloth 1 bay leaf, 2 thyme sprigs, 3 peppercorns, 1 sprig curly parsley)
- 1 cup finely diced carrots, blanched
- 1 cup finely diced celery
- 2 scallions (green and white parts), thinly sliced
- 1 cup finely diced red onion
- ½ cup finely chopped fresh curly parsley leaves
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- Finely ground black pepper to taste
Instructions
Place lentils and bouquet garni in a medium saucepan with lid. Add enough water to cover by 1½ inches. Cover and bring to a boil. Remove lid; reduce heat to medium low and simmer for 20-25 minutes or until lentils are tender but not mushy. Skim away any froth. Carefully drain lentils. Remove and discard bouquet garni. Place lentils in a medium mixing bowl. Refrigerate to cool for about 10 minutes, then add carrots, celery, scallions, red onion and parsley. Mix gently to incorporate. Add vinegar, oil, salt and pepper. Stir until mixture is well coated with the dressing. Refrigerate salad until ready to serve. Can also be served at room temperature, if preferred.
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