I love these little lentils. Don't the swirls of color remind you of a Van Gogh painting?
And, I love this lentil salad, with a tangy tarragon-mustard dressing. It makes a great addition to a summer salad, and most of the ingredients are probably already in your refrigerator or pantry.
Dressing adapted from this potato salad recipe.
1 cup lentils, picked over and rinsed (I used French lentils)
3 cups water
2 tablespoons cider vinegar
2 scant tablespoons Dijon mustard
1 and 1/2 tablespoons olive oil
1 shallot, washed and minced
3 teaspoons dried tarragon, crushed (or 2 tablespoons fresh tarragon, washed and minced)
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
black pepper to taste
Place the lentils and water in a small saucepan. Cover, bring to a boil and then reduce the heat and simmer until the lentils are cooked but still firm (this will probably be between 15 and 20 minutes, depending on the type of lentils you are using).
While the lentils are cooking, whisk the remaining ingredients together in a small bowl and set aside.
Drain the cooked lentils and place them in a medium-sized bowl.
Pour the dressing over the warm lentils and toss to coat.
Serve warm or chilled.