A great source of protein, this refreshing—yet hearty—dish can be made with brown or pink lentils. But green du Puy lentils are less likely to get mushy, so they make for a more toothsome, satisfying salad.
Serves 10 to 12
In a medium saucepan over medium-high heat, combine the stock and lentils and bring to a boil. Lower the heat to a simmer, cover, and cook until the lentils are about 6 minutes from being tender, about 15 minutes. Add the carrots, cover, and cook for 3 minutes. Add the asparagus, cover, and cook until the lentils are tender but not mushy, the vegetables are tender, and the liquid is absorbed, about 3 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, and mustard. Drain the lentil mixture, if necessary, then add it to the bowl, stirring to thoroughly combine. Set aside to cool to room temperature.
Add the kale, onion, and tarragon. Add salt and pepper to taste and serve chilled or room temperature.
Recipe reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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Published on January 11, 2012