Warm Lentil Salad

1 lb lentils
1 onion
2 leeks ( white part chopped)
4-6 cloves of garlic chopped
2 carrots peeked and chopped about 1/4 in pieces
1 small turnip
1/2 chopped fresh parsley
1/4 cup finely diced red bell pepper
5-6 scallions chopped
3 tablespoons Dijon mustard
3tablespoons red wine vinegar
6 cups water or chicken broth
Salt & pepper to taste

In large pan Saute leeks, add garlic and carrots, after a few.minutes add lentils and liquid (water or broth). I used 4 cups of water and two cups of broth. Add onion ( cut in half) add turnip . Bring to a boil, simmer for 20-25 minutes. Remove onion and turnip.  Drain and set aside.

Mix, mustard , salt, pepper and red wine vinegar together. Pour over lentils. Add parsley, chives and peppers. Toss together . Serve at room temperature. Or over chopped bed of romaine lettuce.

Or serve as side with grilled salmon or kielbasa.  The mustard is a nice compliment

2 thoughts on Warm Lentil Salad

  1. SherrySherry

    I appreciate your recipes and beautiful photos even when I don’t have time to write to you. Do you ever use your food processor for slicing. I own one and keep thinking that I should use the slicing feature more?! Normally, I use it only to make pesto!

    1. mymonsterboymymonsterboy


      No need to reply…just glad you’re enjoying them. I have a mini processer; juse for pesto and salsa. Dan has a big one….too much work to get it out, etc. So I typically use a knife. Good for the aggression! I was thinking of you today. First Responders rescued a dog off a cliff in a SF dog park. Was hoping you and your boy are doing fine. Miss you.


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