ChefUptothePlate

Food, Nutrition and Cooking


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What’s in your pantry TODAY?

Inspired by the cold weather and my theme of using food on hand, I present a recipe for a Vegan Lentil Salad – 6 servings

2 cups lentils (french or regular)

2 cups vegetable stock

2 cups water

1 cup dry white wine

2 bay leaves

2 leeks, finely chopped

2 large carrots, finely chopped

In a large saucepan combine lentils, water, broth, wine and bay leaves. Simmer about 20 minutes. Add carrots and leeks and simmer another 15 minutes.

Drain lentils and combine with the following mustard dressing:

2 cloves of minced garlic

2 T dijon mustard

3 T red wine vinegar (not balsamic)

1/3 cup grapeseed oil or canola oil (olive oil is a little heavy -flavored for this salad)

Whisk the dressing together, add the herbs and the greens as below:

1 t dried thyme or marjoram

1 cup pea shoots, parsley, alfalfa sprouts or other mild flavor green, finely chopped

Taste for salt and pepper. Serve at room temperature

Enjoy!

 

 

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