Ingredients

The following ingredients have 6 Servings
  • 3 cups French green lentils, rinsed and drained
  • 4 cups water
  • 2 teaspoons reduced sodium vegetable broth
  • 4 stalks celery, diced (about 1½ cups)
  • 1½ cups cherry tomatoes, halved
  • 2 medium shallots, finely diced
  • ¼ cup packed chopped fresh parsley
  • Pinch of sea salt (optional)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Herbes de Provence
  • Freshly ground black pepper, to taste
  • 1 medium clove garlic, minced

Instruction

  • To make the lentils, combine the lentils, water, and broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, until the lentils are tender but firm.
  • Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill in the refrigerator for at least 30 minutes.
  • Stir in the celery, tomatoes, shallots, and parsley.
  • To make the dressing, combine the mustard, vinegar, Herbes de Provence, pepper, and garlic in a small dish, and whisk.
  • Pour the dressing over the lentil mixture and toss well to combine. Season with salt to taste, if desired. Serve chilled.