French Lentil Salad (Chef Michael Smith)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Lentils 2 medium Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw 1 cup Parsley 0.5 cup Olive Oil 0.25 cup Cider Vinegar 12 tsp Grey Poupon Dijon Mustard 2 tbsp Honey 1 tbsp Tarragon, ground
1. make broth:
8 cp water
2 carrots
2 onions
4 bay leaves
8 garlic smashed
8 sprigs thyme
bring to a furious boil & then simmer 30 min
let rest 30 min
2) strain out veg from broth
3) bring to a boil & add 2 cp lentils
4) cook 20 min
5) add 2 carrots (diced) + 2 celery (diced) & cook 2 min
6) cool & add 1 cp parsley & 1 red onion (diced)
7) mix together vinegrette:
1/2 cp olive oil
1/4 cp wine vinegar
1/4 cp dijon mustard
2 Tbs tarragon
2 Tbs Honey
Serving Size: 12 3/4 cp servings
Number of Servings: 12
Recipe submitted by SparkPeople user LMOFFATT.
8 cp water
2 carrots
2 onions
4 bay leaves
8 garlic smashed
8 sprigs thyme
bring to a furious boil & then simmer 30 min
let rest 30 min
2) strain out veg from broth
3) bring to a boil & add 2 cp lentils
4) cook 20 min
5) add 2 carrots (diced) + 2 celery (diced) & cook 2 min
6) cool & add 1 cp parsley & 1 red onion (diced)
7) mix together vinegrette:
1/2 cp olive oil
1/4 cp wine vinegar
1/4 cp dijon mustard
2 Tbs tarragon
2 Tbs Honey
Serving Size: 12 3/4 cp servings
Number of Servings: 12
Recipe submitted by SparkPeople user LMOFFATT.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 140.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.5 g
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