Black Lentil Salad with Sherry Vinaigrette
 
 
This beautiful Black Lentil Salad with Sherry Vinaigrette comes together quickly and easily, and makes a terrific vegan lunch, dinner, or side dish. As a bonus, you'll reuse the same saucepan for each component that requires cooking, so cleanup is a breeze!
Author:
Recipe type: Salad, Entree, Side Dish
Cuisine: Modern American, Vegan
Yield: 2 entree or 4 side dish servings
Ingredients
  • Salad:
  • 33g (¼ cup) raw shelled sunflower seeds
  • Water
  • 1 large carrot, cut into small (¼ inch) dice
  • Kosher or sea salt
  • 1 large stalk celery, cut into small (¼ inch) dice
  • 1 Persian cucumber or ½ hothouse cucumber, cut into small (¼ inch) dice
  • 2 radishes, halved and thinly sliced
  • 1 Tbsp finely chopped fresh parsley
  • 1 Tbsp finely chopped fresh mint
  • 4 oz (½ cup) dried Beluga (black) lentils, rinsed and picked over
  • 1 small piece (about 2 inches) kombu
  • 1 medium garlic clove, lightly crushed but still intact
  • 1 bay leaf
  • Vinaigrette:
  • 25ml (5 tsp) extra virgin olive oil
  • 30ml (2 Tbsp) sherry vinegar
  • 8ml (1 ½ tsp) Dijon mustard
  • ½ tsp minced shallot or garlic
  • ½ tsp maple syrup
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground pepper
Procedure
  1. Toast the sunflower seeds: Set a small saucepan over medium heat and add sunflower seeds. Toast seeds, shaking the pan occasionally, until fragrant and evenly golden brown. Transfer to a dish to cool.
  2. Blanch the carrots: Fill the same saucepan about halfway with water; add a pinch of salt and bring the water to a boil. Once boiling, reduce to a simmer, add the carrot, and cook for 2 minutes. Drain in a fine sieve, running under cold water to stop the cooking process. Shake any excess water from the carrots and transfer to a large bowl.
  3. Add the celery, cucumber, radish, and herbs.
  4. Cook the lentils: Add lentils to the saucepan with ¼ tsp salt, kombu, crushed garlic clove, and bay leaf. Add water to cover by one inch, and bring to a boil over high heat. Reduce to a simmer, cover partially with a lid, and cook for about 18 minutes until lentils are tender but still have some bite.
  5. Make the vinaigrette: While lentils are cooking, whisk the vinaigrette ingredients together in a small bowl, or add them all to a jar and shake well. Set aside until ready to use.
  6. Assemble and serve: Drain the lentils (discard the garlic and bay leaf), and add them to the bowl with the vegetables and herbs. Drizzle in the dressing, toss to combine thoroughly, and add the toasted sunflower seeds. Toss again, and serve.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/black-lentil-salad-sherry-vinaigrette/