French Lentil Salad | The Vegan Test Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard has a richer flavor, while yellow mustard is more affordable.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes offer unique flavors, while regular tomatoes are less expensive.

Rinse 1 cup of French lentils and check for rocks or twigs.

Cook lentils in 4 cups of vegetable broth brought to a boil with salt, tarragon, and 2 crushed garlic cloves.

Add 2-3 sprigs of fresh thyme to the pot.

Bring to a low boil, cover lightly, and cook for 20-25 minutes.

Mince 1 clove of garlic for the dressing.

In a bowl, combine minced garlic, 1 tablespoon of fresh lemon juice, 2-4 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of Dijon mustard; whisk to emulsify.

After 20 minutes, drain the lentils and let cool for about 15 minutes.

Chop a small onion, small carrot, and a tomato; seed the tomato and chop finely.

Shred the radishes and add all chopped vegetables to a bowl.

Add the cooled lentils to the bowl with the vegetables and dressing; toss to combine.

Season with salt and pepper.

Cover and chill in the fridge for at least 30 minutes before serving.

Spice Level:

Dietary