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A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.

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  • Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.

  • Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

Cook's Note:

The age of the lentils and their water content will make cooking times vary, up to one hour could be necessary.

Nutrition Facts

478 calories; protein 31.9g; carbohydrates 47.4g; fat 17.7g; cholesterol 16.3mg; sodium 636.5mg. Full Nutrition
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