Niko's Lentil Salad with Red Wine Vinaigrette

Ingredients

• 4 cup lentils
• ½ yellow onion, finely chopped
• ½ cup fresh chives or green onions, chopped
• 2 cup shredded carrots
• 1 red bell pepper, diced
• recipe follows red wine vinaigrette
• salt, to taste
• 6 clove vinaigrette garlic
• 5 tbsp vinaigrette olive oil
• 2 tbsp vinaigrette Dijon mustard
• ½ cup vinaigrette red wine vinegar
• 3 tsp vinaigrette dill weed
• 1½ tsp vinaigrette thyme
• ½ tsp vinaigrette black pepper
• vinaigrette salt to taste

Method

1. In a large pot, cover the lentils with water and bring to a boil. Cook until soft, about 8 minutes. Drain and rinse under cold water, then drain well again and let cool.
2. Prepare the dressing. Add the cooled lentils and vegetables; mix well and season with salt to taste. For best flavor, prepare a day in advance and refrigerate.
3. Red Wine Vinaigrette: Crush the garlic in a press and add to the olive oil. Add the mustard, vinegar, herbs, salt and pepper and mix well.
4. Yield: 4 servings.

Notes

Lightly cooked legumes give this salad a satisfying heft.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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