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Yet Another Lentil Salad

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Servings 0

Ingredients
  

  • 2 cups lentils see note
  • salt and freshly ground black pepper
  • 1/4 cup white wine see note
  • the juice of 1 small lime or other citrus about 1 tablespoon
  • 1/2 teaspoon maple syrup
  • 1 teaspoon grainy mustard my favorite is Pommery
  • 1/4 cup extra virgin olive oil
  • 2 ribs celery, finely chopped about 1/2 cup
  • 1 small onion, finely chopped about 1/2 cup
  • 1 small sprig fresh thyme, stems discarded
  • 1 tablespoon finely chopped chives

Instructions
 

  • Bring large pot of water to boil.
  • When boiling, add lentils and cook over medium heat, about 10-30 minutes depending on variety, until tender (see note). Test after 10 minutes for doneness, and every five minutes thereafter, and drain immediately when just tender. Season to taste with salt and pepper.
  • While lentils are cooking, whisk together wine, lime juice, maple syrup, mustard, and olive oil. Alternatively, put all dressing ingredients in a jar and shake until emulsified.
  • When lentils are done, toss with dressing and the rest of the ingredients. Serve chilled or at room temperature.

Notes

Green, black beluga, brown, and De Puy lentils will work here -- not red.
Green and brown lentils are usually done in 20 minutes or less. French lentils (lentilles du puy) which I used here, take about 10. Black beluga takes a bit longer, 25-30 minutes. Whichever lentil you use, take care not to overcook.
I used white wine that needed finishing up plus some lime juice -- but you can substitute 3-4 tablespoons of white wine vinegar, tasting as you go.
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