Monday, December 23, 2013

Warm Lentil Salad

Here’s what you need:
¾ C French lentils
1 bay leaf
1 ½ C vegetable stock or water with some vegetable bouillon
1 T olive oil
1 onion, diced
1-2 carrots, diced
1-2 celery, diced
4-5 sun dried tomatoes, diced
2 T red wine vinegar
1 T Dijon

Here’s what you do:
Rinse and sort the lentils. Simmer them with the bay leaf in the vegetable stock for about 40 minutes. Drain the excess water.

In the meantime, sauté the onion, carrot and celery until soft and starting to get some color. Add the sun dried tomatoes. Set aside.

Whisk together the red wine vinegar and Dijon. Combine everything gently and enjoy! Best served warm. 

Tracy's Living Cookbook