Seasonal Recipe: Dijon Lentil Salad

Clean out the fridge with this flexible, plant-based recipe, adapted from Slow Food DC Board Member Katherine Peinhardt’s blog. It also appears in our June 2017 SFDC monthly newsletter.
  • 1 cup dry lentils, cooked in 3 cups water
  • 1 bay leaf, removed after boiling lentils
  • 2 carrots
  • 1 cup raw kale
  • 1 clove raw garlic
  • 2 tbsp red wine vinegar
  • 1.5 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika
  • 1/4 tsp dried rosemary
  • Salt and pepper, to taste

Cook the lentils according to instructions on packaging, 3 cups of water for each cup of lentils used. Add in a bay leaf, and be sure to remove it at the end.

Cut up 2 large carrots into small pieces, and set aside in a large bowl.

Chop the kale into short ribbons.

Add the kale and garlic to the lentils in the pot, to wilt the kale.

Stir well, and transfer to bowl.

Add the vinegar, mustard, olive oil, spices, and lemon juice to the bowl, combining all ingredients, and stir well. The lentils will mush a bit.

Add salt and pepper to taste.

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