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Categories:
water lentils carrots celery bay leaf salt frankfurters corn oil onion clove garlic mustard red wine vinegar parsley freshly ground pepper
Viewed: 26 - Published at: 5 years agoIngredients
- 8 cups water
- 1 pound dried lentils
- 4 carrots, scraped and diced (1 1/4 cups)
- 1 rib celery, diced ( 1/2 cup)
- 1 bay leaf
- Salt to taste if desired
- 4 frankfurters, sliced on a diagonal (2 cups)
- 1 tablespoon plus 1 cup corn oil
- 1 cup chopped onion
- 1 clove garlic, chopped (2 teaspoons)
- 1 tablespoon Dijon-style mustard
- 1/4 cup red-wine vinegar
- 1 cup chopped parsley
- Freshly ground pepper to taste
Method
- Put water in a large saucepan.
- Wash lentils in a colander and add to pan.
- Then add carrots, celery, bay leaf and pinch of salt, and simmer, covered, 30 minutes.
- When lentils are cooked, drain the vegetables and put in a bowl.
- Remove bay leaf.
- Saute frankfurters in 1 tablespoon oil 1 minute.
- Add frankfurters to lentils, along with onion and garlic.
- Put mustard, vinegar and remaining 1 cup oil in a bowl.
- Mix with a fork or whisk.
- Add parsley, salt and pepper to taste.
- Pour this dressing over lentils and mix.
- Serve lukewarm or cold.
