Being Armenian, it was very common in my house growing up to have bowls of cooked lentils with onions and parsley served with pita wedges, but I was never a big fan. I love Lentil Soup, but never cared for plain lentils. My aunt makes a great lentil salad, but for some reason, it never turns out as well for me, so I decided to come up with one of my own. This vinaigrette is just what the lentils needed. They’re very healthy, as a good source of both protein and fiber.
Red or yellow bell peppers would have provided a nicer color contrast, but since I had an orange bell on hand, I used that, even though there was already orange from the carrot. Red, orange, or yellow bell peppers are nice for their sweet flavor, but I would steer clear of the green for this dish.
2 c lentils
2-3 t chipotle mustard
1 T olive oil
2 T white balsamic vinegar
1 T lime juice
1 clove garlic, minced
1/4 t each salt and pepper
1 large carrot, chopped small
2 stalks celery, chopped small
3 scallions, slice thin
1 small bunch parsley, chopped
2 T dill (fresh or dried)
- Rinse the lentils, checking for any pebbles or other debris, then cover with a few inches of water, bring to a boil, then reduce to a simmer until tender.
- While the lentils are cooking, whisk together the chipotle mustard, olive oil, vinegar, lime juice, garlic, salt, and pepper; set aside.
- Chop your carrot and celery to roughly the same size as the lentils and combine with the scallions, parsley, and dill.
- When the lentils are tender, drain any remaining liquid and toss with the dressing while still warm so the lentils soak up all that flavor.
- Let the lentils cool for a bit, then toss with the remaining ingredients and enjoy at room temp or chilled, either on its own or scooped into lettuce leaves, etc.