Brown Lentil Salad

Name: Brown Lentil Salad
Ingredients: 1 1/2 cups dry brown lentils; 1 yellow onion, peeled, cut in half and stuck with 2 cloves; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 small bulb fennel, minced; 6 radishes, minced; 1 green pepper, minced; 1 carrot, peeled and minced; 1 large red onion, minced; 2 cloves garlic, minced or pureed; 3 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; 1/2 cup extravirgin olive oil; 1 bunch fresh oregano, chopped

15 ingredients

11 steps

Ingredients

1 1/2 cups dry brown lentils
1 yellow onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small bulb fennel, minced
6 radishes, minced
1 green pepper, minced
1 carrot, peeled and minced
1 large red onion, minced
2 cloves garlic, minced or pureed
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup extravirgin olive oil
1 bunch fresh oregano, chopped

Directions

1

Rinse and drain lentils.
2

Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch.
3

Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes.
4

Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 1020 minutes until lentils are creamy inside but still intact.
5

Drain and remove onions and bay leaf.
6

Let cool.
7

Mix lentils in a bowl with fennel, radishes, green pepper, carrot, onion and garlic.
8

Make vinaigrette by whisking together vinegar and mustard in small bowl, then gradually drizzling in olive oil while whisking until and emulsion is formed.
9

Pour vinaigrette over lentils and vegetables, add oregano, and stir well.
10

Taste and adjust seasoning if necessary.
11

Serve at room temperature.