Lentil and Herb Salad

Preparation and cooking time:  35 minutes   

 Ingredients:

• 1/4 cup small green lentils (Lentille Verte du Puy)  or tan or brown
• 1/2 cup beef stock
• 1/2 cup water
• 1/2 cup sliced celery,  1 – 2 ribs
• 1/4 cup snipped, fresh parsley
• 1/4 cup snipped, fresh basil
• 1 tbs toasted pine nuts   for garnish
• 1 egg, hard-boiled
• 1 tomato
• Lemon Vinaigrette
• 2 tsp lemon juice
• 2 tsp white Balsamic vinegar
• 2 tsp Dijon-style mustard
• 6 tsp good olive oil

Lots of fresh herbs add color and flavor to this lentil salad

 Instructions:

• Hard boil egg.
• Cook lentils in stock and water until done, about 30 minutes. Drain.
• While the lentils cook, slice the celery, snip the herbs and make the vinaigrette. 
• Lemon Vinaigrette:
• In small bowl whisk lemon juice, vinegar and mustard. 
• Add olive oil 1 tsp at a time, whisking to emulsify.
• Salad:
• When lentils are done (taste to check), put into a small bowl. 
• Add the celery, parsley, basil and vinaigrette.  Toss gently to combine.
• Thickly slice tomato. 
• Peel egg and quarter, the long way. 
• To serve: On two small plates arrange the tomato slices. 
• Divide the lentil salad and add to plates. 
• Add two quarters of egg to each plate. 
• Sprinkle the lentil salad with pine nuts and serve.