Lentil Salad With Tomatoes And Chère
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Red Wine Vinegar1 tbsp
Dijon Mustard1 cup
Olive Oil2 tbsps
Dill (chopped fresh)2 tbsps
Parsley (chopped fresh)1 large
Garlic (clove, minced)Directions:
1
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes
2
Drain well
3
Combine vinegar, shallot and mustard in large bowl
4
Gradually whisk in oil
5
Season with salt and pepper
6
Add lentils
7
Let stand until cool
8
Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils
9
Season with salt and pepper
10
Cover; chill 1 hour
11
Crumble goat cheese over salad and mix gently to combine
12
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes
13
Drain well
14
Combine vinegar, shallot and mustard in large bowl
15
Gradually whisk in oil
16
Season with salt and pepper
17
Add lentils
18
Let stand until cool
19
Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils
20
Season with salt and pepper
21
Cover; chill 1 hour
22
Crumble goat cheese over salad and mix gently to combine