Lentil and Carrot Salad with Mustard Vinaigrette
Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat. Obviously, they thrive in...
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Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 garlic cloves, minced
- ½ yellow onion, finely chopped
- 1 teaspoon Dijon mustard (or to taste)
- 3 tablespoons white wine vinegar or Champagne vinegar (or to taste)
- ½ cup olive oil
- Salt
- pepper
- 2 to 4 carrots, peeled then grated (about 2 cups grated)
- 1 cup cooked Rancho Gordo French-Style Green Lentils or Black Caviar Lentils
- 1 cup chopped fresh parsley
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