Lentil and Carrot Salad with Mustard Vinaigrette – Rancho Gordo

Shredded carrots with Rancho Gordo lentils and herbs

Lentils cook very quickly, so you don’t have to prepare a large batch and then figure out what to do with it. Unsoaked, they cook in about 20 minutes! That’s hard to beat.

They obviously thrive in warm dishes like soups and stews, but a favorite winter salad was a very French salad made with green lentils, grated carrots, and a strong Dijon mustard vinaigrette. The carrots are meaty and bold, the lentils are creamy and indulgent, and the vinaigrette is rich and assertive. Best of all: there is no salad to wash!

  • 2 garlic cloves, chopped
  • ½ yellow onion, finely chopped
  • 1 teaspoon Dijon mustard (or to taste)
  • 3 tablespoons white wine vinegar or champagne vinegar (or to taste)
  • ½ cup olive oil
  • salt and pepper to taste
  • 2 to 4 carrots, peeled and then grated (about 2 cups grated)
  • 1 cup cooked French-style Rancho Gordo green lentils or caviar black lentils
  • 1 cup chopped fresh parsley

For 2 to 4 people

  1. In a small bowl, combine garlic, onion, mustard, and vinegar. Slowly stir in the olive oil to make a vinaigrette. Season with salt and pepper.
  2. Place the grated carrots in a serving bowl. Add desired amount of vinaigrette and toss to coat. (You may have some vinaigrette left over.) Add the lentils and parsley and toss gently. Taste and adjust the condiments before serving.

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