Wow, I’ve had so many good recipe suggestions from readers lately! And I guess that’s a good thing because I’ve been so busy with school and other projects that I don’t even have time to think. So, thank you, readers, for all of your wonderful ideas!
This recipe came courtesy of Alana who got the recipe from Ina Garten. I did a quick search to find Ina’s actual recipe so that I could link it, but I was unable to find it. But, as usual, I changed things up a bit anyway.
I love this dish because it uses a super simple dijon vinaigrette to add tons of flavor and tang to otherwise boring lentils. The lentils are also cooked with a mixture of vegetables to add flavor and, to my surprise, cloves! The cloves were not over powering at all, but instead added a nice hint of sweet spice to the background. Absolutely delish!
I’ve been eating this salad as a side dish but I loved Alana’s suggestion to eat it with some crusty bread and light red wine… I can definitely handle a dinner like that on a lazy summer evening!
Dijon Lentil Salad
Dijon Lentil Salad
- 2 Tbsp olive oil ($0.22)
- 1 med turnip ($0.62)
- 4 med 1/2 lb. carrots ($0.49)
- 1 med onion ($0.43)
- 1 tsp minced garlic ($0.16)
- 1/2 tsp ground cloves ($0.05)
- 1 cup brown lentils ($0.31)
- 4 cups water ($0.00)
- 1/4 cup red wine vinegar ($0.16)
- 2 Tbsp dijon mustard ($0.13)
- 1 1/2 tsp salt ($0.05)
- to taste cracked black pepper ($0.05)
- 1 Tbsp butter ($0.04)
- 1/2 bunch fresh parsley ($0.36)
- Peel and cut the carrots and turnip into a small dice (about 1/4 – 1/2 inch square). Cook the carrot and turnip over medium heat in a large pot with 2 Tbsp of olive oil until the turnip begins to turn slightly transparent (2-3 minutes).
- While the carrot and turnip are cooking, Cut the onion into a small dice. Add the onion, ground cloves and garlic to the pot. Continue cooking and stirring until the onions have become transparent (about 5 minutes).
- While the vegetables are cooking, measure out your lentils and pick through to make sure there are no stones or debris. Add the lentils and water to the pot. Place a lid on top and bring up to a boil. Let the pot boil until the lentils are soft which should take approximately 20 minutes. To check for doneness, take a few lentils out of the pot with a fork and taste. They should have a soft, bean like texture.
- When the lentils are done, drain them in a colander. Return the lentils to the pot (burner turned OFF) and add 1 Tbsp of butter. Stir in the butter to melt and let the lentils cool while you prepare the dressing.
- In a large bowl, whisk together the dijon, red wine vinegar, salt and freshly cracked pepper. Rinse and shake dry a half bunch of parsley. Roughly chop the parsley.
- Pour the still slightly warm lentils into the bowl with the dressing and toss to coat. Add the parsley and stir until everything is evenly mixed. Serve warm or refrigerate and serve cold!
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Step By Step Photos
Start with the vegetables. Wash, peel and cut the carrots and turnip into a small dice. The carrots and turnip take a little longer to cook so you can get those going before cutting the onion.
Place the diced carrots and turnips in a large pot with 2 Tbsp of olive oil. Cook over medium heat just until the turnips begin to soften (you’ll notice a color change and a slight transparency).
While the turnip and carrots are cooking, dice the onion. Add the onion to the pot with the garlic and ground cloves.
Continue to stir and cook for about 5 minutes or until the onions have become transparent.
Add the lentils and water. Give it a quick stir, place a lid on top and bring it up to a boil. Let the pot boil for about 20 minutes or until the lentils are soft. You’ll need to taste a few lentils to make sure they are cooked through. They should have a similar texture to beans when fully cooked.
Once the lentils are fully cooked, drain them in a colander to remove the liquid.
Return the lentils to the warm pot (turn off the burner) and stir in 1 Tbsp of butter. Let the mixture cool as you prepare the dressing.
In a large bowl, combine the dijon, red wine vinegar, salt and pepper. Whisk to combine. Wash, shake dry and roughly chop the parsley.
Add the slightly warm lentils to the bowl with the dressing and stir to coat.
Add the chopped parsley and stir. I think next time I’ll add even more parsley!
Mmmmm, so tangy and good! It’s tasty either hot or cold!