Overview
I get my beans, as always, from Rancho Gordo. However, you can use any decent package of Lentils. Make sure you are using brown or green "French style" lentils not any of the colored lentils (red, etc) or black caviar lentils. You want these lentils to be cooked through, but not yet soft. They need a good bite to them to make the salad. If you cook until soft, they will turn to mush in the salad dressing. And you will think I’m crazy to think these are any good.

This is great to serve with any sort of grilled dinner …. Steak, salmon, brats, burgers.
Takes How Long?
Prep, chop, and gather: 10 minutes
Cook lentils: 25 minutes
Chill lentils: 2 hours
Put salad together: 5 minutes
Ingredients
For beans:
Lentils ready to cook

Finished lentils

Vegetables all diced up

Veggies and dressing and lentils. Lentils have chilled and are ready to go in the salad.

And here’s the salad ….. I’m grilling brats and burgers this afternoon.

I get my beans, as always, from Rancho Gordo. However, you can use any decent package of Lentils. Make sure you are using brown or green "French style" lentils not any of the colored lentils (red, etc) or black caviar lentils. You want these lentils to be cooked through, but not yet soft. They need a good bite to them to make the salad. If you cook until soft, they will turn to mush in the salad dressing. And you will think I’m crazy to think these are any good.
This is great to serve with any sort of grilled dinner …. Steak, salmon, brats, burgers.
Takes How Long?
Prep, chop, and gather: 10 minutes
Cook lentils: 25 minutes
Chill lentils: 2 hours
Put salad together: 5 minutes
Ingredients
For beans:
- 1 cup green or brown lentils
- 3 cups water
- 2 garlic cloves
- 1 bay leaf
- 1 stalk celery
- 1 carrot
- 1 small onion
- 1/2 tsp oregano
- 5-6 fresh sage leaves
- 1 fresh sprig rosemary
- 3-4 fresh basil leaves
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 3 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1/4 tsp fresh ground pepper
- 1 bell pepper
- 1 carrot
- 1 stalk celery
- For the beans, roughly chop the carrot and celery, don’t peel or remove celery leaves. Cut onion in quarters, cut garlic in half. Tie the herbs into a cheese cloth pouch. PUt it all in a 2 quart sauce pan, add lentils and water.
- Bring lentils to a boil then immediately reduce to a good simmer with a lid on partially cracked open. SImmer like this for approximately 20 minutes. When the beans are still firm and just beginning to get soft, remove from heat and drain water. Remove all the veggies, put in a bowl in the fridge to chill.
- Finely dice the bell pepper, carrot and celery.
- Add olive oil, lemon juice, vinegar, and herbs to the vegetables and stir together well.
- Add chilled lentils
Lentils ready to cook
Finished lentils
Vegetables all diced up
Veggies and dressing and lentils. Lentils have chilled and are ready to go in the salad.
And here’s the salad ….. I’m grilling brats and burgers this afternoon.
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