Savory Lentil Salad

Instructions

1. Step 1

   Place the lentils in a fine-mesh strainer, rinse under cool running water, and remove any debris.

   Ingredients used: 250.0 gr Green Lentil

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed lentils to a medium saucepan. Add the water and bay leaf, bring to a boil over high heat, then reduce to low heat and simmer uncovered until the lentils are tender but still intact, 20–25 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 960.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Discard the bay leaf and drain the lentils thoroughly. Leave them in the strainer to cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: fine mesh strainer, medium saucepan

4. Step 4

   Wash the carrot, celery, and parsley, and peel the onion. Finely dice the carrot, celery, and onion; chop the parsley and place everything in a large mixing bowl.

   Ingredients used: 120.0 gr Carrot, 100.0 gr Celery, 20.0 gr Flat-Leaf Parsley, 80.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

5. Step 5

   Peel and finely grate or mince the garlic. Whisk it in a small bowl with the olive oil, vinegar, mustard, salt, and black pepper until emulsified.

   Ingredients used: 15.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Red Wine Vinegar

   Cookware: Chef Knife, cutting board, small bowl, whisk

6. Step 6

   Add the warm drained lentils to the vegetables, pour over the vinaigrette, and toss gently until evenly coated.

   Cookware: Large Mixing Bowl

7. Step 7

   Let the salad rest for 10 minutes, then toss once more and serve slightly warm or at room temperature.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl