Thursday, October 30, 2008

Bistro Lentil Salad

1 cup dried lentils, rinsed and drained
1/2 tsp salt
1 bay leaf
1/4 tsp dried thyme
1 carrot, shredded
3 cups chicken or vegetable broth
1 small onion, minced
Mustard Vinaigrette Dressing (see below)

Spray a large saucepan with cooking spray. Add lentils, salt, bay leaf, thyme, carrot, and broth. Bring to a boil over medium-high heat, cover and reduce heat. Simmer 25-30 min. or until lentils are tender. Drain. Remove bay leaf and discard. Mix lentils mixture with dressing. Serve at room temperature or cover and refrigerate until ready to serve.

4-6 servings

Mustard Vinaigrette Dressing
3 tbl tarragon or white wine vinegar
1 tbl Dijon mustard
1 clove garlic, minced
3/4 tsp salt
2 tbl olive oil
1/4 c. canola oil

Combine vinegar, mustard, garlic, and salt in a medium bowl. Slowly whisk in oils until well blended and slightly thickened.

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