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Warm Lentil And Ham Salad

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  Unsalted butter 2 Tablespoon
  Onion 1 Medium, finely chopped
  Celery ribs 3 , diced
  Carrots 2 , cut into 1/2 inch dice
  Brown lentils 1 Cup (16 tbs) (Picked Over)
  Chicken stock/Low sodium broth 2 Cup (32 tbs)
  Water 3 Cup (48 tbs)
  Ground pepper To Taste
  Sliced smoked ham 3⁄4 Pound, cut into 1/2-inch dice
  Dijon mustard 1 Tablespoon
  Sherry vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grapeseed/Vegetable oil 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Minced flat leaf parsley 2 Tablespoon
  Snipped chives 1⁄4 Cup (4 tbs)
  Salt To Taste

1. In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook until heated through, about 2 minutes. Drain and return the lentils and ham to the saucepan.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives.

Recipe Summary

Side Dish

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Warm Lentil And Ham Salad Recipe