She Strengthens

Lentil Salad Recipe: A Delicious and Healthy Meal Option

Get Ready for a Flavorful and Nutritious Treat

This mouthwatering lentil salad is a perfect blend of taste, nutrition, and simplicity. Whether you’re looking for a quick lunch or a healthy side dish, this recipe has got you covered. You can customize it to your liking by adding protein sources like smoked fish, cheese, or bacon.

A Versatile Recipe for Any Occasion

Serve this lentil salad warm or at room temperature, alongside fish, lamb, pork, or chicken dishes. It’s an excellent addition to your Easter dinner table or a comforting meal during a snowy day.

What You’ll Need

• 2 medium leeks, roots and dark green parts removed
• 3 fresh Italian parsley stems, leaves removed
• 1 pound French green lentils (lentilles du Puy, about 2 cups), rinsed
• 1 small bay leaf
• 1 medium garlic clove, smashed and peeled
• 2 teaspoons kosher salt, plus more as needed
• 4 tablespoons extra-virgin olive oil
• 3 medium carrots, peeled and small dice (about 1 1/2 cups)
• 1/2 medium red onion, finely chopped
• Freshly ground black pepper
• 3 tablespoons red wine vinegar, plus more as needed
• 3 tablespoons finely chopped fresh Italian parsley leaves

Preparing the Lentils

Cut the leeks in half lengthwise and rinse them under cold running water until clean. Tie one leek half and the parsley stems together with butcher’s twine and place them in a large saucepan. Add the lentils, bay leaf, and garlic, covering the lentils with cold water by 2 inches. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes. Add 1 teaspoon of salt and continue to simmer until the lentils are just tender.

Sauteing the Vegetables

Meanwhile, finely chop the remaining leek halves. Heat 2 tablespoons of olive oil in a large frying pan over medium heat until shimmering. Add the chopped leeks, carrots, onions, and a pinch each of salt and pepper. Cook, stirring often, until the onions are translucent and the carrots are just tender.

Combining the Ingredients

Transfer the vegetable mixture to a large heatproof bowl. Remove the leek bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine-mesh strainer and transfer them to the bowl with the carrot mixture. Add the measured vinegar, remaining olive oil, and salt, stirring to combine. Taste and season with more salt, pepper, and vinegar as needed. Stir in the chopped parsley.

Serve and Enjoy

Serve this delicious lentil salad warm or at room temperature, garnished with additional parsley leaves if desired.