Summer Lentil Salad

Ingredients

For the lentils:

• 1 cup dried French (du Puy) lentils
• 3 cups homemade or low-sodium canned chicken stock, more broth or water as needed
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 bay leaf
• 1 teaspoon coarse sea salt
• 1 small red onion, diced
• 1 large bell pepper, diced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Salt as desired

For the dressing:

• 1 tablespoon red wine vinegar, more to taste
• 1 small shallot, minced
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 cup extra virgin olive oil

Directions

Step 1

Place the lentils in a sieve and rinse under cold running water, picking through to remove any pebbles. Bring the stock to a boil in a large pot, then add the lentils, celery, carrots, bay leaf, and salt. Turn down the heat to maintain a simmer, cover the pot, and cook until the lentils are tender but still toothsome (think al dente), about 25 minutes. Check 5 minutes in advance to make sure there’s still some liquid so that the lentils won’t scorch. If the lentils aren’t tender once the broth evaporates, add 1/2 cup more liquid and continue cooking 5-10 more minutes.

Step 2

While the lentils are cooking, make the dressing. In a medium bowl, mix the vinegar, shallot, black pepper, and Dijon. Slowly whisk in the olive oil. Taste and add more vinegar if desired.

Step 3

When the lentils are ready, strain off any remaining liquid and transfer to a large bowl; discard the bay leaf. Fold in the red onion, bell pepper, and parsley. Pour on the dressing and toss to coat. Taste and add salt as desired. Serve at room temperature or chilled.