Ina Garten’s Lentil Salad features French green Le Puy lentils, carrots, leek, and a zesty dressing made with Dijon mustard and red wine vinegar. This easy recipe takes 50 minutes to prepare and serves 4 people.
More Ina Garten Recipe:
? Why You’ll Love Lentil Salad Recipe:
- Flavor Explosion: Juicy lamb meatballs are seasoned with herbs and spices, delivering a rich and savory taste.
- Versatile Dish: Perfect as an appetizer, main course, or party snack, adapting easily to any meal.
- Quick and Easy: Simple to prepare and cook, making it a great option for busy weeknights.
❓ What Is Ina Garten Lentil Salad Recipe?
Ina Garten’s Lentil Salad is a hearty dish made with French green lentils, carrots, leek, and a tangy Dijon mustard and red wine vinegar dressing, cooked and served warm or at room temperature.
? Ina Garten Lentil Salad Ingredients
- 2 tablespoons plus 1/4 cup good olive oil
- 1 leek, white and light green parts, sliced 1/4-inch thick
- 2 carrots, scrubbed and 1/2-inch diced
- 1 teaspoon minced garlic
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
? How To Make Ina Garten Lentil Salad
- Heat 2 tablespoons of olive oil in a medium sauté pan. Add leek and carrots, and cook over medium heat for 5 minutes.
- Stir in the garlic and cook for 1 more minute. Set aside.
- In a large saucepan, combine lentils, 4 cups of water, onion with cloves, and turnip. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until lentils are nearly tender. Remove and discard the onion and turnip. Drain the lentils.
- Place the drained lentils in a medium bowl. Add the cooked leek and carrots, and mix in butter.
- In a small bowl, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Pour over the lentils and stir well.
- Allow the lentils to cool until just warm, about 15 minutes. Adjust seasoning with more salt and pepper if needed. Serve and enjoy.
? Recipe Tips
- Use Quality Olive Oil: Opt for extra virgin olive oil for the best flavor and richness in the dressing.
- Cut Veggies Evenly: Dice carrots and slice leeks to similar sizes for uniform cooking.
- Watch Lentil Texture: Simmer lentils until they are just tender, avoiding overcooking to maintain texture.
? What To Serve With Lentil Salad?
Serve your lentil salad with Bread Pudding,Seared Salmon, Baked Farro And Butternut Squash, Szechuan Noodles, or Turkey Burger for a well-rounded meal.
? How To Store Leftovers Lentil Salad?
- In the fridge: Store leftovers lentil salad in an airtight container for up to 5 days.
- In the freezer: Freeze leftovers lentil salad in a sealed container for up to 3 months.
? How To Reheat Leftovers Lentil Salad?
- In the oven: Reheat leftovers lentil salad for 15 minutes at 350°F.
- In the microwave: Heat leftovers lentil salad on high for 2-3 minutes, stirring halfway.
- On the stove: Warm leftovers lentil salad over medium heat for 5-7 minutes, stirring occasionally.
- In the air fryer: Reheat leftovers lentil salad for 5 minutes at 350°F, shaking halfway.
FAQ’S:
How Do I Know If My Lentils Are Overcooked?
Lentils are overcooked if they become mushy and lose their shape. They should be tender but still hold their form, with a slight bite. Test them frequently towards the end of the cooking time to ensure they are cooked perfectly.
Can I Use Canned Lentils Instead Of Dried?
Yes, you can use canned lentils as a time-saving alternative to dried. Just rinse and drain them well before adding them to the salad. Canned lentils are already cooked, so you only need to mix them with the other ingredients.
What Can I Do If My Lentils Are Too Soft?
If your lentils are too soft, you can try cooking them for a shorter time next time. For this batch, you can mix in some cooked quinoa or bulgur to add texture and balance out the softness.
Can I Use Dried Herbs Instead Of Fresh?
Yes, dried herbs can be used in place of fresh. Use about one-third of the amount called for fresh herbs since dried herbs are more concentrated. Add them during the cooking process to allow the flavors to meld.
More Ina Garten Recipe:
Ina Garten Lentil Salad Nutrition Facts
- Calories: 255
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.3g
- Monounsaturated Fat: 7.2g
- Cholesterol: 0mg
- Sodium: 749mg
- Total Carbohydrates: 31g
- Dietary Fiber: 11g
- Sugars: 4.8g
- Protein: 12g
- Potassium: 628mg
Ina Garten Lentil Salad
Description
Ina Garten’s Lentil Salad features French green Le Puy lentils, carrots, leek, and a zesty dressing made with Dijon mustard and red wine vinegar. This easy recipe takes 50 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Heat 2 tablespoons of olive oil in a medium sauté pan. Add leek and carrots, and cook over medium heat for 5 minutes.
- Stir in the garlic and cook for 1 more minute. Set aside.
- In a large saucepan, combine lentils, 4 cups of water, onion with cloves, and turnip. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until lentils are nearly tender. Remove and discard the onion and turnip. Drain the lentils.
- Place the drained lentils in a medium bowl. Add the cooked leek and carrots, and mix in butter.
- In a small bowl, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Pour over the lentils and stir well.
- Allow the lentils to cool until just warm, about 15 minutes. Adjust seasoning with more salt and pepper if needed. Serve and enjoy.
Notes
- Use Quality Olive Oil: Opt for extra virgin olive oil for the best flavor and richness in the dressing.
Cut Veggies Evenly: Dice carrots and slice leeks to similar sizes for uniform cooking.
Watch Lentil Texture: Simmer lentils until they are just tender, avoiding overcooking to maintain texture.