Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.

In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/chile mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.

Cook's Note

If the shallots are very strongly flavored, place them in a small bowl, cover with ice water and add an ice cube. Let stand for 20 minutes, then drain and blot the shallots dry on paper towels.

IDEAS YOU'LL LOVE

Lentil Quinoa Salad

Recipe courtesy of Melissa d'Arabian

Pots de Creme

Recipe courtesy of Ree Drummond

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sausage, Kale, and Lentil Soup

Recipe courtesy of Rachael Ray

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking