Lentil Salad with Tomatoes and Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rinse lentils well, and simmer them gently to reduce splitting. Check for doneness after about 18 minutes. Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon minced capers, drained |
1 garlic clove, minced |
2 tablespoons extra-virgin olive oil |
1 1/3 cups petite green or brown lentils |
2 bay leaves |
1/2 cup finely chopped celery, with some leaves |
1/2 cup finely chopped red onion |
1/4 cup chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
12 cherry tomatoes, halved |
1/4 cup chopped fresh chives, divided |
4 cups trimmed watercress |
Directions:
1. To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.
2. To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.
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