Red Meat Allergy Friendly Classic Lentil Salad

Total time50 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Classic Lentil Salad

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Ingredients

4 servings

1 cup french green lentils (lentilles du puy), rinsed and picked over
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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3 cups water
1 bay leaf
½ tsp salt, plus more to taste

For the vinaigrette

3 tbsp red wine vinegar
1 tbsp dijon mustard
1 small shallot, finely minced
1 small garlic clove, finely minced
¼ cup extra-virgin olive oil
¼ tsp black pepper, plus more to taste

For the salad

2 stalks celery, thinly sliced
¼ cup flat-leaf parsley, roughly chopped
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Combine the lentils, water, bay leaf, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, for 20–25 minutes, until the lentils are tender but still hold their shape with a slight firmness at the center — they should not be mushy or split.
2
While the lentils cook, whisk together the red wine vinegar, Dijon mustard, shallot, and garlic in a small bowl until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the vinaigrette is emulsified and slightly thickened. Season with 1/4 tsp black pepper.

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