From Veganomicon 10th Edition
This is definitely one of those dishes that improves a day or two after it's made. You can make the dressing while the lentils are cooking and be done in short order. To serve as an hors d'oeuvre, spoon small scoops onto endive leaves.
I saved the broth that was drained from the lentils after cooking. One night I added frozen edamame; another I added part of a baked potato, some spinach and tempeh. Sprinkle with salt, pepper, red pepper flakes and a little vinegar and it makes a hearty soup!
Ingredients:
4 c vegetable broth
2 or 3 sprigs of thyme
2 bay leaves
2 cloves garlic, crushed
1/2 tsp dried tarragon (I didn't have any so I used marjoram)
1/4 tsp salt
1 cup dried French lentils
1 small red onion, chopped very finely, about 1/3 cup (used more)
1 small tomato seeded and diced (used grape tomatoes)
2 radishes grated (about 1/3 cup) - didn't have any
1 small carrot grated
Several pinches of freshly ground black pepper
Dressing:
2-4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 clove garlic, minced
To serve: 8 cups fancy lettuce
Directions:
1- Bring the broth the, bay level, garlic, tarragon and salt to a boil. Add the lentils and bring again to a low boil. Cover, leaving a little room for steam to escape. Check at 15 minutes and cook until oft enough to eat but still firm enough to keep their shape.
2- DRESSING - stir together all the ingredients.
3- Drain the lentils in a mesh colander. I saved the liquid and flavored it up and added frozen veggies for a quick soup. Remove the bay leaves, garlic and thyme.
4- Add the lentils, as well as the onion, tomato and radishes and toss to combine. Salt and pepper to taste. Chill for at least half an hour - preferably 2 days.
Serve over lettuce with oil and vinegar on the side - or just eat as a side dish -