1 1/2 cups (10 1/2 oz/330 g) dried lentils, rinsed and picked over to remove stones
1 small red onion, chopped
1 tablespoon chopped fresh thyme
1/2 teaspoon ground allspice
1/4 cup (2 fl oz/60 ml) red wine vinegar
1 tablespoon Dijon-style mustard
1 1/2 tablespoons olive oil
2 celery stalks, chopped
2 carrots, chopped
1/4 cup (1/3 oz/10 g) chopped fresh flat-leaf (Italian) parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
6 oz (185 g) smoked turkey breast, cut into bite-sized pieces
How to Make It
In a medium saucepan over medium-high heat, combine the water, lentils, onion, thyme and allspice. Bring to a boil, reduce the heat to low and simmer until the lentils are tender but still intact, about 15 minutes.
Drain the lentil mixture and transfer to a large bowl. Add the vinegar, mustard, olive oil, celery, carrots, parsley, salt and pepper. Refrigerate the salad for at least 15 minutes to allow the lentils and vegetables to marinate in the dressing, then bring to room temperature.
To serve, divide among 4 individual plates. Top each with an equal amount of the turkey pieces.
Nutritional Analysis per Serving
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