MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Lentil Salad
Categories: Beans, Herbs, Vegetables, Citrus
Yield: 9999 servings

1 1/2 c Dried lentils
5 Thyme sprigs
+=PLUS=+
2 ts Thyme leaves
5 sm Rosemary sprigs
2 Fresh bay leaves
1/4 c Red wine vinegar
3 tb Extra-virgin olive oil; more
- to taste
1 tb Dijon mustard
2 ts Honey
1 lg Lemon; zested, juiced
Salt & fresh cracked pepper
2 md Shallots; trimmed, halved,
- sliced lengthwise
3 sm Garlic cloves; minced
3 md Carrots; thin sliced
1 sm Head radicchio; halved,
- cored, thin sliced
1 lg Bunch parsley leaves &
- stems; fine chopped
1 tb Rough chopped dill
2 ts Chopped tarragon leaves

Sort through lentils, removing any small pebbles or
stones, then rinse lentils well. Using kitchen twine,
tie the thyme sprigs, rosemary sprigs and bay leaves
together in a small bundle to form a bouquet garni.
(While not essential, this will make it easier to
discard the herbs after cooking.)

Add lentils and bouquet garni to a large pot and add
enough water to cover by 2 inches. Bring to a boil on
high then reduce heat to maintain a simmer. Cover and
simmer until lentils are tender, 12 to 20 minutes,
depending on the type of your lentils. Discard the
bouquet garni. Drain the lentils and rinse with cold
water. Line a sheet pan with a towel and pour lentils
out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: In a
large bowl, combine vinegar, olive oil, mustard, honey,
thyme leaves, half the lemon juice, 1 tablespoon salt
and 2 teaspoons pepper; whisk well. Add the shallots and
garlic and mix well to combine.

Stir in the carrots and radicchio to coat, then add the
cooled lentils and toss again. Stir in the parsley,
dill, tarragon and half the lemon zest.

Taste and adjust the seasonings for salt and pepper.
Finish with a generous drizzle of olive oil, lemon juice
to taste and a few more pinches of lemon zest. This
salad can keep covered in the refrigerator for up to 4
days, but it likely won't last that long. The flavor
will improve with time, but you will need to readjust
the seasoning again upon serving.

By: Lisa Donovan

Yield: About 9 cups

RECIPE FROM: https://cooking.nytimes.com

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