Black Lentil Salad with Sherry Vinaigrette

This healthy, satisfying Mediterranean lentil salad delivers nutrition with flair and flavor. (Photo source: Marjorie Gabriel)

| Yield: 4 servings | Time: 30 minutes|

Ingredients

Salad

¼ cup raw shelled sunflower seeds

2 cups water

1 carrot, cut into small (¼ inch) dice

Kosher salt

1 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 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh mint

½ cup dried beluga (black) lentils, rinsed and picked over

1 medium garlic clove, lightly crushed but still intact

1 bay leaf

Vinaigrette

5 teaspoons extra virgin olive oil

2 tablespoons sherry vinegar

1 ½ teaspoons dijon mustard

½ teaspoon minced shallot or garlic

½ teaspoon maple syrup

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper

Preparation

Set a small saucepan over medium heat and add the sunflower seeds. Toast the seeds, shaking the pan occasionally, until fragrant and evenly golden brown. Transfer to a dish to cool.

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. Add the celery, cucumber, radish, and herbs.

Add the lentils to the saucepan with ¼ tsp salt, 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 not mushy.

While lentils are cooking, whisk the vinaigrette ingredients together in a small bowl, or add it all to a jar and shake well. Set aside until ready to use.

Drain the lentils, discarding the garlic and bay leaf. 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.

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