Ingredients

The following ingredients have 6 Servings
  • 2 cups dried lentils (any color)
  • 3 cups water
  • 2 cups chicken broth (or vegetable stock for vegetarian version)
  • 1½ teaspoons salt
  • 1½ cups peeled and diced carrots
  • 1 cup diced celery
  • ½ cup chopped shallots
  • ¼ cup extra virgin olive oil (plus extra for drizzling before serving)
  • 2 tablespoons champagne vinegar (or your favorite vinegar)
  • ¼ teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons chopped celery leaves (for garnish)

Instruction

  • In a medium saucepan, simmer the lentils in the chicken broth, water, and salt (or 5 cups of the liquid of your choice, if making the vegetarian version) over medium heat for 20-25 minutes. Drain and cool slightly.
  • While the lentils are cooking, prepare the chopped carrots, celery, and shallots and place them in a large bowl.
  • Add the cooled lentils to the bowl with the vegetables. Stir to combine.
  • In a small bowl, whisk together the ¼ cup olive oil, vinegar, black pepper, and Dijon mustard.
  • Pour the vinaigrette over the lentils and stir well to combine.
  • Refrigerate the salad for 4 hours (overnight is best).
  • Before serving drizzle the salad with additional extra virgin olive oil and the chopped celery leaves.
  • Serve chilled.