Either brown or green lentils can be used in this salad, but we’re partial to green – they have a firmer texture and are a little more handsome. But whichever you use, don’t overcook them. Since cooking times can vary, you’ll have to taste them often during cooking time.
Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic
Lentils:
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed
1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.
Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.
Makes 6 servings.
Noosh-e-Joon 