Lentils are ideal for salads and light soups. Their nutty flavour contrasts well with the summer veg and earthy tones of the balsamic dressing. Bon appatite!
- 4 cups vegetable stock
- 2 or 3 sprigs thyme
- 2 bay leaves
- 2 cloves garlic, crushed
- 1/4 teaspoon salt
- 1 cup uncooked French lentils
- 1 small red onion, chopped very finely
- 1 small tomato, seeded and diced
- 1 small carrot, grated
- 2 radishes, grated
- several pinches of freshly ground black pepper
- 2-4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1 clove garlic, minced
1. Bring the stock, thyme, bay leaves, garlic cloves and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
2.While the lentils cook, stir together the dressing ingredients in a mixing bowl.
3. Drain the lentils in a colander. Allow to cool, give the colander a shake every couple of minutes so that the lentils drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, garlic, and thyme.
4. Add the lentils to the dressing along with the onions, tomato, radishes, and carrots, and toss to combine.
5. Season with salt and pepper to taste, cover, and chill for at least half an hour before serving.
For an optional extra crumble some fresh goats cheese through the salad before you serve.