Ingredients…
- 1&1/2 cup dried lentils (brown or green)
- 5 thyme sprigs
- 5 rosemary sprigs
- 2 bay leaves
- ¼ cup red wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 lemon (zested and juiced)
- Salt and pepper
- 2 shallots (halved and sliced lengthwise)
- 2 minced garlic cloves
- 3 medium carrots (thinly sliced)
- 1 small radicchio thinly sliced
- 1 large bunch of parsley finely chopped
- 1 teaspoon chopped dill
- 1 teaspoon chopped tarragon leaves
Directions…
- Sort through the lentils for small pebbles, tie the thyme, rosemary and bay leaves together. After cooking they can be easily removed and discarded.
- Add lentils and tied herbs to a pot and add water 2 inches above lentils. Bring to a boil, reduce flame and cook for 20 minutes. Discard water and tied herbs. Rinse lentils under cold water, set on a flat surface with a towel, allow lentils to dry.
- In a separate bowl-prepare vinaigrette–combine vinegar, mustard, olive oil, thyme leaves, half lemon juice, 1 teaspoon salt, 2 teaspoons pepper (whisk). Add shallots and garlic -mix well.
- Stir in carrots, radicchio, and lentils and coat well. Add parsley, dill, tarragon, and half the lemon zest.
- Mix and add olive oil, salt, pepper, lemon zest to taste
- Refrigerate, serve cool-can last up to 4 days. Flavor improves with time.
