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Lentils Vinaigrette

10min.chef's picture
Ingredients
  Brown lentils 1⁄2 Pound (About 1 Cup)
  Onion 1 Medium
  Carrot 1 Medium
  Bay leaf 1
  Fresh thyme sprig/1/2 teaspoon dried thyme 2
  Parsley sprigs 2 (Plus 2 Tablespoons Chopped Parsley)
  Salt To Taste
  Vegetable oil 3 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Shallots 3 , finely chopped
  Freshly ground pepper To Taste
  Red bell pepper 1 Small
Directions

GETTING READY
1) Put lentils in colander and rinse under cold water.
2) Strip onion and cut into quarter.
3) Peel carrot and cut crosswise into 4 pieces.
4) Double up a cheesecloth and put bay leaf, thyme, and 2 sprigs parsley and tie.
5) Core, halve, and seed red bell pepper, cut into 1/4-inch dice. Keep aside.

MAKING
6) In a large saucepan add lentils and cover with cold water.
7) Mix onion, carrot, and bouquet garni.
8) Sprinkle salt and simmer uncovered over medium-low heat. Cook for 45 minutes.
9) In a small bowl beat with fork oil, vinegar, garlic, shallots, and salt and pepper.
10) Take off onion, carrot, and bouquet garni.
11) Drain out the lentils and shift into large bowl.
12) Stir vinaigrette and pour over lentils.

SERVING
13) Place lentils in the dinner plates and sprinkle diced bell pepper and chopped parsley on top.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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