Seattle’s summer days lend themselves perfectly to picnics. We made this on a beautifully sunny day to take to a potluck picnic the next evening. By the next day, the beautiful warm weather had turned to torrential rains, so we ended up having a cozy carpet picnic instead. This salad is nice eaten right when you make it, or wait a day and the flavors really enhance nicely.
Boil 2 cups lentils in 4 cups vegetable stock. Once it reaches a boil, bring down to a simmer and simmer until the lentils are soft.
2 each chopped carrots and celery, and 1/2 yellow onion, all chopped into equal-sized bits the size of a half a dime.
Once the lentils are cooked, drain them and let them cool. Add a few splashes of white wine vinegar, 1/4 cup dijon mustard, the vegetables, and stir. Salt and pepper to taste, and enjoy while seated on a picnic blanket.
- 2 cups dried lentils (black or brown)
- 4 cups vegetable stock
- 2 carrots
- 2 celery stalks
- 1/2 yellow onion
- white wine vinegar
- 1/4 cup dijon mustard
- salt and pepper to taste
- picnic blanket (optional)
- Greek Lentil Salad (amange.wordpress.com)
- Cold Orzo, Spinach and Kalamata Salad with Garden Herbs (seattlefoodshed.wordpress.com)