Black Lentil Salad With Vegetables and Herbs

Black Lentil Salad With Vegetables and Herbs

Photo by Tom McCorkle for The Washington Post

In this salad, matchsticks of kohlrabi or broccoli stems add pale, crisp contrast to tender, caviar-like black lentils, along with juicy grape tomatoes, shallot and herbs, all coated in a rich mustard vinaigrette. It makes a stunning side for a cookout and can also serve as a vegan main course.

Make Ahead: The lentils can be cooked and refrigerated in an airtight container for up to 4 days.

Storage Notes: The salad can be refrigerated for up to 3 days in an airtight container.

Where to Buy: Kohlrabi is most easily found in at farmers markets.

Ingredients

1 cup (6 1/2 ounces) black beluga lentils
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium bulbs kohlrabi or broccoli stems from one head of broccoli, tough skins removed, cut in to thin matchsticks (about 1 cup)
1 cup grape tomatoes, quartered
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons very finely chopped shallot
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
 
Directions
 

Bring 4 cups of water to a boil in a medium pot.

Meanwhile, rinse the lentils and sort through them to remove any stones that may be present. Stir the lentils into the boiling water, reduce the heat to medium-low and simmer until they are just tender, 20 to 25 minutes. Drain and transfer to the refrigerator to cool completely, about 1 hour.

Once the lentils are cool, in a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper.

In a large bowl, combine the lentils with the kohlrabi, tomatoes, parsley, shallot and tarragon. Drizzle the salad with the dressing and toss to combine. Serve at room temperature or chilled.

Makes 6 Servings

Per serving: Calories 171; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg; Sodium 173mg; Total Carbohydrates 17g; Dietary Fiber 3g; Protein 8g; Sugars 3g

 

Print or Share this Recipe/Article: