Black Lentil, Leek And Tarragon Salad

1. 1

   Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.

2. 2

   While the lentils are cooking, thinly slice both leeks and chop the tarragon.

3. 3

   Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.

4. 4

   Add the zest and juice of both lemons to a large bowl.

5. 5

   Stir the cooked lentils and leeks into the bowl.

6. 6

   Stir in chopped tarragon.

7. 7

   Add salt and pepper to taste and stir.

8. 8

   Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.

9. 9

   Make a bed of salad in each individual bowl.

10. 10

    Spoon 1/3 to 1/2 cups of lentil mixture over the salad.

11. 11

    Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.

12. 12

    May be served warm or cold.

13. 13

    Serve with fresh bread, cheese and pate.

* Per serving · 4 servings · Values may vary.