French Lentil Salad (Soy-Free)

Instructions

1. 1Measure the 1 cup of French green lentils and place them into a large heavy-bottomed pot. Add the 3 cups of water to the pot. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let the lentils simmer for 20-25 minutes, or until they are tender when poked with a fork.
2. 2While the lentils are cooking, prepare the vegetables. Peel the 1 medium carrot and cut it into about 0.64 cm cubes. Wash the 1 stalk of celery and cut it into about 0.64 cm pieces. Peel and finely chop the 0.5 small red onion.
3. 3Once the lentils are tender, carefully drain them in a colander. Spread the drained lentils on a baking sheet or a clean kitchen towel and let them cool for at least 10 minutes. This prevents them from becoming mushy when mixed with the vegetables.
4. 4While the lentils are cooling, mince the 1 clove of garlic. Finely chop the 0.25 cup of fresh parsley.
5. 5In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, the minced garlic, the chopped parsley, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper until well combined. This is your dressing.
6. 6In a large bowl, combine the slightly cooled lentils, the diced carrot, the diced celery, and the chopped red onion. Drizzle the prepared dressing over the lentil and vegetable mixture. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
7. 7Serve the French lentil salad immediately while it is still warm, or cover the bowl and refrigerate it for at least 30 minutes if you prefer to serve it cold.

Substitutions

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