Warm Lentil Salad with Shallot Vinaigrette
🛒Ingredients (Grocery List)
2 Garlic Cloves
1/2 tsp Olive Oil
1 tsp Dijon Mustard
3 tbsp Vegetable Oil
1 tbsp Red Wine Vinegar
2 cups Green Lentils
6 cups Water, or as needed to cover
2 Hard-Boiled Eggs, quartered lengthwise
2 Tomatoes sliced
1 Shallot, finely chopped
1 bunch fresh Parsley, finely chopped
Salt and Pepper
🍴Serves: 4 to 6
⏰Prep Time: 20 min
⏱️Cook Time: 15 min
🥣Instructions
1. Preheat oven to 400 degrees.
2. Peel outer skins from the garlic bulbs and cut about 1/4 inch from the top of each bulb to expose the cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon Olive Oil, and wrap the Garlic bulbs in the foil. Place the wrapped bulbs into a baking dish.
3. Bake the Garlic in the preheated oven until soft, about 30 minutes. Let the bulbs cool.
4. Place the Lentils into a 5-quart pot and cover with 6 cups of water; bring to a boil. Reduce heat to medium-low and simmer until the Lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain the Lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
5. Break the Garlic bulbs apart and squeeze the cloves to release the cooked Garlic.
6. In a salad bowl, whisk the Vinegar with the Mustard and the Shallot finely chopped. Blend in the Oil and season with Salt and Pepper. Then add the Garlic, the Lentils, the Tomatoes, the Hard-Boiled Eggs and the parsley. Gently toss to coat. Keep refrigerated until serving time.
💡Tips
To turn this into a summery salad, add finely diced Bell Peppers, Cucumbers, and Fines Herbs (Parsley, Chives, Chervil, Tarragon).
