French lentils are also known as green lentils. They stay firmer than other lentils and don’t get mushy. Yummm.
makes 4 servings
- 4 cups vegetable broth
- 2 or 3 sprigs thyme
- 2 bay leaves
- 2 cloves garlic, crushed
- ½ teaspoon dried tarragon
- ¼ teaspoon salt
- 1 cup uncooked French lentils
- 1 small red onion, chopped very finely (about ½ cup)
- 1 small tomato, seeded and diced (about ½ cup)
- 2 radishes, grated (about 1/3 cup)
- 1 small carrot, grated
- several pinches freshly ground black pepper
- 2-4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
Adapted from the cookbook Veganomicon.
Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-sized saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough not to lose their shape.
While the lentils cook, stir together all the dressing ingredients in a mixing bowl.
Drain the lentils in a mesh colander. Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with the onions, tomato, and radishes, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
When chilled, serve over lettuce with additional dressing.