Ingredients
1 1/2 cup lentils
5 sprigs thyme
5 sprigs rosemary
2 bay leaves
1/4 cup red wine vinegar
3 tbsp. olive oil (plus more to taste)
1 tbsp. Dijon mustard
2 tsp. honey
1 lemon (zested and juiced)
salt and black pepper
2 shallots (trimmed, halved and sliced lengthwise (about 6 ounces))
2 - 3 garlic (minced)
3 carrots (thinly sliced (about 8 ounces))
1 radicchio (halved, cored and thinly sliced (about 6 ounces))
1 parsley (finely chopped (about 4 ounces))
1 tbsp. dill (roughly chopped)
2 tsp. tarragon
Directions
- 1
Sort through lentils, removing any small pebbles or stones, then rinse lentils well.
- 2
Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small bundle to form a bouquet garni.
- 3
Add lentils and bouquet garni to a large pot and add enough water to cover by 2 inches.
- 4
Bring to a boil on high then reduce heat to maintain a simmer.
- 5
Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils.
- 6
Discard the bouquet garni.
- 7
Drain the lentils and rinse with cold water.
- 8
Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.
- 9
While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well.
- 10
Add the shallots and garlic and mix well to combine.
- 11
Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again.
- 12
Stir in the parsley, dill, tarragon and half the lemon zest.
- 13
Taste and adjust the seasonings for salt and pepper.
- 14
Finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest.