French Lentil Salad

Cooking lentils in wine with garlic and onions make a very flavorful base for a salad. You can make them ahead (see recipe below) to assemble the salad in a snap. Use leftover rotisserie chicken, smoked lake trout, or omit the meat altogether to make it vegetarian.

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French Lentil Salad

Ingredients

  • French green lentils (recipe below)
  • Roasted carrots (recipe below)
  • 2 cups Rotisserie chicken or shredded chicken from the deli
  • One package of mixed greens
  • ½ cup Feta cheese
  • 2 Tablespoons chopped parsley
  • ⅓ cup French black olives, sliced

Instructions

If using rotisserie chicken, remove meat from bones and shred. On a platter, layer mixed greens, sautéed lentils, roasted carrots, meat, crumbled feta, parsley (for garnish) and French black olives. Drizzle with olive oil and season with Kosher salt.

 

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Sautéed Lentils with White Wine

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup French green lentils
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup white wine
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • ¼ cup red wine vinegar

Instructions

Sort the lentils for any stones and rinse under cold water. In a medium saucepan, heat the olive oil and saute the onion until softened, about 3 minutes. Add the garlic and saute for 1 minute more. Add the lentils, the wine and 1 ½ cups water and bring to a boil. Reduce heat to a simmer, cover and let cook for 25 minutes or until tender. Drain and let cool. Add red wine vinegar, and salt and pepper to taste.

 

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Roasted Carrots

Ingredients

  • 1 bunch of carrots, trimmed and scrubbed
  • 1 Tablespoon butter
  • Kosher salt

Instructions

Heat the oven to 450 degrees. In a cast iron skillet melt the butter and add the carrots. Season with kosher salt. Bake for 15 minutes or until browned and tender.