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Categories:
water brown lentils salt white wine lemon juice mustard sugar extra-virgin olive oil celery onion chives thyme
Viewed: 4 - Published at: 9 years agoIngredients
- 2 quarts water
- 1 pound brown lentils
- Salt and freshly ground pepper
- 1/4 cup white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 tablespoon finely chopped chives
- 1 teaspoon finely chopped thyme
Method
- In a large saucepan, bring the water to a boil.
- Add the lentils, season with salt and pepper and simmer over moderately low heat, stirring occasionally, until tender, about 25 minutes.
- Drain the lentils and transfer to a large bowl.
- In a small bowl, combine the wine with the lemon juice, mustard and sugar.
- Slowly whisk in the olive oil until blended and season with salt and pepper.
- Add the vinaigrette, celery, onion, chives and thyme to the lentils, toss well and serve.
