09 July 2010

No Meat Zone Recipes: Vegan Tangy Favorite Lentil Salad

VEGAN

Tangy Lentil Salad

OIL VINEGAR MIXTURE

Ingredients:
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh parsley leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 recipe basic cooked lentils, see recipe below
Directions:

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Set aside while making lentils.

BASIC COOKED LENTILS
  • 1 pound brown or green lentils, approximately 2 1/2 cups
  • 1 small onion, halved
  • 1 large clove garlic, halved
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions:

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf.

COMBINE

Add oil-vinegar mixture to warm lentils. Serve immediately.

(Adapted from Alton Brown's recipe to remove meat items.)


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Photo Credit: Daelyn Fortney