Recipe By Lynn Pennec
Published Apr 28th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 477.6

A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.

Recipe Ingredients

  • 3 cups water
  • 1 ½ cups dry lentils
  • 1 bouquet garni
  • 10 ounces smoked salmon, or more to taste
  • ½ large red onion, minced
  • 1 tablespoon snipped fresh chives
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
  2. 2 Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
  3. 3 Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

Nutrition Facts

  • Calories 477.6
  • Carbohydrate 47.4 g
  • Cholesterol 16.3 mg
  • Fat 17.7 g
  • Fiber 23.9 g
  • Protein 31.9 g
  • Saturated Fat 2.6 g
  • Sodium 636.5 mg
  • Sugar 2.3 g

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Chef's Notes

The age of the lentils and their water content will make cooking times vary, up to one hour could be necessary.
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