Lentil and Vegetable Salad
Lentil and Vegetable Salad
Ingredients
- 1 whole head garlic
- 2 cups (500 ml) water
- 1/2 cup (125 ml) green Puy lentils, rinsed
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) Dijon mustard
- The flesh of 2 roasted yellow bell peppers, diced
- 1 cup (250 ml) cherry tomatoes, halved
- 1 jar 6 oz (170 ml) oil-packed artichokes, drained and cut into thin wedges
- 2 green onions, thinly sliced
- 1 stalk celery, thinly sliced
- 2 tablespoons (30 ml) chopped fresh chives
- 2 tablespoons (30 ml) chopped fresh basil
- 2 tablespoons (30 ml) chopped celery leaves
- Salt and pepper
Instructions
- Slice the top of the head of garlic.
- In a saucepan, bring the water to a boil with the lentils and garlic head. Cover and simmer over low heat for about 45 minutes or until the lentils are tender. Season with salt and pepper at the end of cooking. Drain, if necessary. Remove the head of garlic and press with your fingers to remove the garlic purée. Set aside.
- In a bowl, combine the oil, vinegar, and mustard. Add the lentils, garlic purée, and the remaining ingredients. Stir to combine. Adjust the seasoning.
- Serve with Grilled Pork Tenderloin with Espelette Pepper.
Lentil and Vegetable Salad