Ajay’s Cold Lentil Salad
Yield: Makes 2 to 4 Servings | Total time: 20 min
This recipe accompanies "Holidays with Hindus" by Alison Signh Gee. "Ajay and I recently ate at the small Los Angeles-area cafe, Heirloom, and we picked up the recipes for a fresh and textured lentil, carrot and walnut salad. It's just the other side of Indian but close enough to be palatable and surprising -- just like their still eager-to-please American relative, I hope." --Alison Singh Gee
- 4 cups water
1 cup brown lentils, rinsed
1 large carrot, diced
1/2 cup chopped fresh parsley leaves
1/4 cup finely chopped green onion
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons walnut oil, such as La Tourangelle
- Fleur de sel and fresh ground black pepper, to taste
Toasted Walnuts, optional garnish
Bring water and a generous pinch of salt to a boil in a medium-size pot. Stir in lentils and let cook 12 minutes. Add carrots and stir; let cook another 5 minutes or so until lentils and carrots are just cooked but still al dente. Drain lentils and carrots and place in a serving bowl; set aside.
Add parsley and green onion to lentils and stir to combine. Combine mustard and vinegar together in a small bowl, drizzle in walnut oil and toss with lentils. Season with salt and pepper, to taste. Garnish, if desired, with toasted walnuts.
Date Published: December 28, 2012
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