Ingredients Jump to Instructions ↓

  1. 1 1/20 cup(s) lentils

  2. 1 quart(s) water

  3. 2 1/20 teaspoon(s) salt

  4. 7 tablespoon(s) olive or other oil , such as peanut

  5. 4 tablespoon(s) wine vinegar

  6. 1 red onion , chopped

  7. 2 carrots , chopped

  8. 2 ribs celery , chopped

  9. 1/4 teaspoon(s) fresh-ground black pepper

  10. 1 cup(s) sliced almonds

  11. 1/2 cup(s) chopped fresh parsley

  12. 1/4 pound(s) mixed salad greens (about 2 quarts)

Instructions Jump to Ingredients ↑

  1. Put the lentils in a medium saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to moderate and simmer, partially covered, until the lentils are tender, about 25 minutes. Drain and return to the pan. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar, and 1/2 teaspoon of the salt. Mix gently and set aside.

  2. Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery, pepper, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from the heat and add 2 tablespoons of the vinegar. Combine the cooked lentils with the vegetables.

  3. In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, 5 to 10 minutes. Or toast them in a 350°F oven for 5 to 10 minutes. Shortly before serving, stir the almonds and parsley into the lentil mixture. Put the greens in a large glass or stainless-steel bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar, and 1/2 teaspoon salt. Serve the lentil mixture over the greens.

  4. Wine Recommendation: The unique earthy flavor of the lentils and the tangy vinaigrette call out for the delicate balance of sweet and tart found in a riesling kabinett from Germany's Mosel region.


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