Scale
Ingredients
- 1 pound beluga lentils or French green lentils
- 1 small red onion, diced
- 1 large sweet potato, baked, peeled, chopped
- 2 stalks of celery, chopped (chopped)
- ½ cup toasted whole walnuts, coarsely chopped
- Leaves from 4 sprigs of fresh thyme (or 1 tablespoon dried thyme)
- ¼ cup fresh parsley, diced (plus more for garnish)
- 3 tablespoons of Dijon mustard
- ⅓ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- ½ cup extra-virgin olive oil
- ½ teaspoon of cumin
- Salt and pepper to taste
Instructions
- Rinse lentils and discard any pebbles. Place lentils in a medium saucepan and cover with cold water by 1 inch. Cover and bring to a boil over medium heat
- Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed.
- Bake the sweet potato, and once it’s warm enough to chop, cut it into bite-sized pieces. I don’t peel mine because I like the peel. I like to keep the dish rustic. But you can peel the potato if you prefer it that way.
- While lentils are cooking, make your dressing by whisking together mustard, lemon juice, vinegar, olive oil, cumin, salt and pepper.
- When lentils are tender, but still holding their shape, drain. Toss lentils with red onion, celery, walnuts, sweet potato, parsley, thyme, and vinaigrette. (You may not need all the vinaigrette — so drizzle it in instead of dumping it until it looks right.) Scatter a little fresh parsley and thyme over the dish and serve warm or room temperature.