These French Lentil Salad may not look enticing, but the deeply flavored tomato dressing makes this salad very tasty and satisfying. Charlene will not want anything else if there is a bowl of French Lentil Salad in her refrigerator.

These French Lentil Salad will keep for 5 days in the fridge. They are delicious warm or at room temperature. They make ideal side dish, pita filling, or a simple main when served on top of rice. Reheat them with some broth and chopped celery and carrot to make a simple lentil soup. What a versatile dish.

Ingredients

• 1 cup dried French lentils
• 5 cups water
• 1 bay leaf
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 2 tablespoons minced onion
• 1 tablespoon tomato paste
• 1 tablespoon wine vinegar
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Frank and Ken partnered to make this French Lentil Soup.

Source: Charlene Dy

Prep time: 10 minutes; Cook time: 25 minutes; Serves 4

Instructions

Place lentils, bay leaf and water in a pot and bring to a boil. Lower heat to a simmer and cook for 20-25 minutes, or until lentils are tender but not at all mushy. Drain lentils, discarding bay leaf, and set aside.

While lentils are cooking, saute onion and garlic in 1 teaspoon olive oil over medium-low heat for 2 minutes, or until fragrant and onions become translucent.

Add tomato paste, stirring frequently, until it evenly coats the onion mixture, then removing from heat.

Add wine vinegar and extra virgin olive oil to pan with onion mixture, stirring rapidly so that the liquid emulsifies.

Add warm lentils to pan, stirring gently, then season with salt and pepper to taste. Frank and Ken, thank you for making this tasty French Lentil Salad.