Black Lentil, Leek And Tarragon Salad Recipe

Name: Black Lentil, Leek And Tarragon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried black lentils; 2 leeks; 1 handful chopped fresh tarragon; 2 lemons; 2 tablespoons olive oil; salt; black pepper; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 bunch bibb lettuce, romaine lettuce, baby spinach or mixed green salad

Servings: persons

12 ounces dried black lentils
2 leeks
1 handful chopped fresh tarragon
2 lemons
2 tablespoons olive oil
salt
black pepper
1/4 cup olive oil
1/4 cup balsamic vinegar
1 bunch bibb lettuce, romaine lettuce, baby spinach or mixed green salad

1
Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.
2
While the lentils are cooking, thinly slice both leeks and chop the tarragon.
3
Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.
4
Add the zest and juice of both lemons to a large bowl.
5
Stir the cooked lentils and leeks into the bowl.
6
Stir in chopped tarragon.
7
Add salt and pepper to taste and stir.
8
Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
9
Make a bed of salad in each individual bowl.
10
Spoon 1/3 to 1/2 cups of lentil mixture over the salad.
11
Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.
12
May be served warm or cold.
13
Serve with fresh bread, cheese and pate.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces dried black lentils, 2 leeks, 1 handful chopped fresh tarragon, 2 lemons, and more.

Yes, Black Lentil, Leek And Tarragon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Lentil, Leek And Tarragon Salad

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