Perfect Picnic Lentil Salad


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.

Perfect Picnic Lentil Salad
Perfect Picnic Lentil Salad

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.

Perfect Picnic Lentil Salad
Perfect Picnic Lentil Salad

Ingredients

  • 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)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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