Description
Ina Garten’s lentil salad brings Mediterranean flavors to your table with French green lentils, crisp vegetables, and a zesty vinaigrette. Hearty, nutritious, and packed with herbs, this salad offers a refreshing twist on classic comfort cuisine you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 2 carrots, scrubbed and ½-inch diced
- 1 leek, white and light green parts, sliced ¼-inch thick
Aromatics and Seasonings:
- 1 teaspoon minced garlic
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons Dijon mustard
Oils and Liquids:
- 2 tablespoons plus ¼ cup (80 milliliters) good olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon unsalted butter
Instructions
- Warm olive oil (or 30 milliliters) in a medium skillet over moderate temperature. Sauté leeks and carrots, gently cooking for approximately 5 minutes until vegetables soften and become translucent.
- Introduce minced garlic into the vegetable mixture and continue cooking for an additional minute, allowing the aromatics to release their fragrant essence. Transfer the sautéed vegetables to a separate container.
- Combine lentils with of water, whole onion studded with cloves, and diced turnip in a large pot. Bring the liquid to a rolling boil, then reduce heat and simmer uncovered for 20 minutes, monitoring until lentils approach tenderness.
- Remove and discard the clove-studded onion and turnip pieces. Carefully drain the lentils using a colander, ensuring excess liquid is eliminated.
- Transfer the drained lentils to a medium mixing bowl. Fold in the previously sautéed leek and carrot mixture, then incorporate melted butter, stirring gently to distribute evenly.
- Create a vibrant vinaigrette by whisking together of olive oil, Dijon mustard, vinegar, salt, and freshly ground black pepper in a small bowl until thoroughly combined.
- Pour the prepared vinaigrette over the lentil mixture, thoroughly incorporating all ingredients to ensure comprehensive flavor distribution.
- Allow the lentil salad to rest and cool for approximately 15 minutes, enabling the flavors to meld and intensify. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve at a warm or room temperature, appreciating the harmonious blend of textures and flavors.
Notes
- Drizzle high-quality extra virgin olive oil over the finished dish to enhance its depth and authentic Mediterranean taste.
- Chop vegetables with precision, ensuring uniform sizes for consistent cooking and elegant presentation.
- Monitor lentil cooking carefully, removing from heat when they reach al dente texture to preserve their delicate bite and nutritional integrity.
- Select fresh, seasonal ingredients to elevate the overall flavor profile and connect with traditional cooking methods.
- Consider pairing this dish with a crisp white wine or sparkling water to complement the earthy lentil and vegetable notes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 274 kcal
- Sugar: 2 g
- Sodium: 467 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg