Since I still have some lentils leftover from my previous lentil recipe I decided to try this recipe for French Lentil Salad. I adapted this recipe out of the Pollan Family Table Cookbook. I made a few tweaks to suit our taste better. I also love that there is some wine in this dish, because you can serve it with dinner and it ties all the flavors together nicely. This is a side dish that could easily go with any meat entree'. And, lentils are high in fiber and Vitamin B.
1 cup lentils
2 1/2 cups water
1 tsp. thyme
5 T. EVOO
1/3 cup carrots, peeled and chopped
1 clove garlic, minced
1 tsp. red pepper flakes
1 tsp. Dijon mustard
2 T. dry red wine
1/4 tsp. sea salt
1/4 tsp. pepper
1. In a medium saucepan, combine lentils, 2 1/2 cups of water and thyme.
2. Bring to a boil over high heat.
3. Reduce the heat to low and simmer, covered, until the lentils are tender, about 20 minutes.
4. Drain the lentils and set aside to cool.
5. In a skillet, heat 1 T. of EVOO over medium heat.
6. Add carrots, garlic and red pepper flakes.
7. Cook, stirring until the mixture is soft, 2 - 4 minutes.
8. Set aside.
9. In a small mixing bowl, whisk together Dijon mustard, wine and 4 T. EVOO.
10. In a serving bowl combine the lentil mixture, carrot mixture and wine mixture.
11. Stir in salt and pepper.
Serves 4 to 6.