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Warm Lentil Salad

Warm Lentil Salad

This is from Colleen Patrick Goudreau‘s Food for Thought podcast on Lentils, and she says it’s also in The Vegan Table but this is from her oral directions.

Cook on low heat 30 min:

  • 1-1/4 c puy (French) or brown lentils
  • 3-1/4 c water
  • a little thyme
  • a couple of bay leaves

Saute in Earth Balance non-dairy butter about 7 min until translucent:

  • 1 onion chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced

Stir in lentils with:

  • 1/4 c red wine vinegar or balsamic vinegar
  • 1-2 T Dijon mustard
  • 1/4 c fresh parsley, chopped
  • salt and pepper to taste (I don’t think I added any salt)

Raw Puy Lentils

Serve warm, at room temperature.  If you chill it, bring it back to room temp to serve.  Serve over greens or in a pita pocket.

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