THE EASIEST LENTIL SALAD

THE EASIEST LENTIL SALAD

I highly recommend eating this at the beach or pool with a glass of rosé.
I originally fell in love with a version of this salad from Hotel Taiwana in St Barths. Serves 4. 

INGREDIENTS:

2 C dried lentils, this will yield approximately 5 C cooked
Chicken or vegetable broth 
1 Tbsp apple cider vinegar
1 white onion, diced VERY fine, tiny
15-20 hot or mild peppadew peppers. chopped fine
1 tsp JF Universal Salt, to taste
Fresh cracked black pepper, to taste
2 batches of my JF Simple Mustard Vinaigrette

PROCESS:

Rinse and drain the lentils in a sieve to remove any dirt or debris. Place in a medium saucepan and add chicken or vegetable broth up to 3" in the saucepan. Add the vinegar to the broth.
Bring to a boil and reduce to simmer for 30-40 minutes depending on the type of lentils.
Check them after 20 minutes and adjust simmer time. Keep an eye on them as you want the lentils to have a bit of bite to them and not be mushy.
Once cooked, drain and add my JF Simple Mustard Vinaigrette to the hot lentils. Add the onion, peppers and adjust the salt seasoning. Add fresh cracked black pepper.
Serve warm with a protein of your choice or even better refrigerate overnight and serve cold. I think it is better the next day after letting them marinate a bit in the vinaigrette. This keeps for approximately 3 days refrigerated.
Trust me, this is amazing for summer BBQs or lunch. Try this in butter lettuce wraps with grilled chicken, extra JF Simple Mustard Vinaigrette for dipping on the side and a glass of rosé. For brunch serve with a fried or poached egg.
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SHOP SIMILAR STYLES

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