Lentils, available in many varieties, are quick-cooking legumes. Substitute red or yellow lentils for the brown French lentils to create a more vibrantly colored salad.
Ingredients
- 2 cups French lentils
- 4 cups water
- 3/4 cup small dice carrots
- 1/2 cup small dice celery
- 1 cup small dice red onion
- 4 oz white mushrooms, thinly sliced
- 2 teaspoons mustard
- 2 teaspoons kosher salt, or to taste
- 1/4 cup cider vinegar
- 1/4 cup minced parsley
- 1/2 cup olive oil
Directions
- Simmer the lentils in the water until they are tender, about 25 minutes. Rinse the lentils in cold water until they are slightly chilled and drain well.
- Combine the lentils, carrots, celery, onion, and mushrooms.
- Combine the mustard, salt, vinegar, and parsley. Stream in the olive oil while whisking to fully combine.
- Toss the dressing with the lentil mixture.
