Sherried Lentil Salad

Ingredients

• 3 cups fat-skimmed chicken broth
• 1 1/2 cups Beluga lentils (12 oz.; see notes), sorted and rinsed
• 1 cup minced onion
• 3/4 cup diced carrots
• 1/2 cup diced celery
• 1 1/2 teaspoons dried thyme
• 1 cup dry sherry
• 1 cup chopped drained canned peeled roasted red peppers
• 1/3 cup thinly sliced green onions (including tops)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 quarts lightly packed salad mix (6 oz.), rinsed and crisped
• Salt and pepper

Preparation

1. 1. In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.
2. 2. Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.
3. 3. Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.
4. 4. Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.