Photo by Tom McCorkle for The Washington Post
In this black lentil 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.
Black Lentil Salad With Vegetables and Herbs
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