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Lentil Salad

by Isa Chandra Moskowitz

Thyme, tarragon, and garlic flavor this hearty, easy-to-prepare lentil salad. Serve over red leaf lettuce (or any fancy lettuce) with oil and vinegar on the side. Having some warm pita bread on hand won’t hurt, either. For adorable hors d’oeuvres, spoon small scoops of salad into endive leaves.

For the Salad:
4 cups vegetable broth
2-3 thyme sprigs
2 bay leaves
2 garlic cloves, crushed
1/2 tsp. dried tarragon
3/4 tsp. salt
1 cup uncooked French lentils
1 small red onion, very finely chopped
1 small tomato, diced
2 radishes, grated
1 small carrot, grated
Salt and fresh black pepper, to taste

For the Dressing:
1/4 cup olive oil (or 2 Tbsp. for a low-fat dressing)
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice (about 1/2 lemon)
1 clove garlic, minced

• In a medium saucepan, bring the broth, thyme, bay leaves, garlic, tarragon, and salt to a boil.
• Add the lentils and reduce the heat to a low boil. Cover, leaving a little bit of room for steam to escape, and cook for about 20 to 25 minutes, until the lentils are soft but not mushy.
• Meanwhile, whisk together the ingredients for the dressing in a mixing bowl and set aside.
• Drain the lentils in a mesh colander. Let cool, shaking the colander every few minutes so that the lentils drain and cool faster. Once lukewarm, remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing, along with the onions, tomato, carrot, and radishes. Toss to combine. Season with the salt and pepper. Cover and chill for at least half an hour.
• Serve over lettuce with oil and vinegar on the side.

Makes 4 servings