Four Nights A Week

We often gravitate toward lentils and legumes in the Fall and Winter, but not very often in the summer. This recipe from NYT Cooking contributor and columnist Lisa Donovan, was proof of the error of my ways. The French, of course, have a way to turn any dish into a celebration of flavors and textures, and this dish is no exception. Contrast the earthiness of lentils with the crunch of carrots and radicchio and add in a classic French vinaigrette along with fresh herbs. This is a year-round dish that not only tastes delicious, it is a festival of color. French Lentil Salad would also make a great accompaniment to a protein like roasted chicken or fish, or, as we did last night, let it stand alone.

The recipe is gifted through my subscription to the New York Times, and I’ve included a list of what to have on hand below.

French Lentil Salad

Lisa Donovan, New York Times Cooking

Ingredients:

• Dried Lentils (highly recommend French Green lentils if you can get them)
• fresh Thyme, Rosemary, Dill, Tarragon and Parsley and dried Bay leaves
• Red wine vinegar
• Olive oil
• Dijon mustard
• Honey
• Lemon
• Shallot
• Garlic
• Carrot
• Radicchio