I love having a lentil salad in the refrigerator. It's such a healthy side dish or main salad for lunch and dinner. This particular lentil salad has real zip from Dijon mustard and red wine vinegar. I serve it warm for dinner and eat leftovers cold the next day over salad greens or folded into a wrap. It's also pretty great in a bowl with a fried egg on top.

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Ingredients

• 1/2 an onion, finely chopped
• 2 celery stalks, very thinly sliced
• 1 cup green lentils
• 2 medium carrots, very thinly sliced
• 3 teaspoons Dijon mustard
• 1 tablespoon plus 2 teaspoons red wine vinegar                                           
• 1/2 teaspoon kosher salt
• Finely chopped parsley for garnish
• 1/2 cup crumbled goat cheese, feta or warm squares of pan-seared paneer

• Prep Time: 10 minutes
• Cook Time: 50 minutes

• Total Time: 60 minutes
• Yield: 6 servings

Preparation

Bring 3 1/2 cups of water to a boil. While this is happening, heat the olive oil in a separate pot. Add the onion and cook until it begins to get soft, 5 minutes, then add the celery. Saute one minute more then add the lentils and boiling water.

Bring the water back to a boil then reduce the heat to low, cover the pot, and let simmer gently for 20 minutes. Add the carrots. Replace the lid and continue to simmer for about 10 minutes more.

When they are done the lentils should be tender but still slightly firm, not mushy. Drain off any remaining water.

Put the lentils back in the pot immediately. Stir in the mustard, vinegar and salt. Put on lid for 10 minutes and let sit.

Add the parsley and more salt and pepper to taste. Serve warm or at room temperature, garnished with cheese, either feta, goat cheese or squares of pan-seared paneer.

This lentil salad keeps well for several days and can be served warm or cold.

Serve alone or over arugula or other salad greens, with a fried egg on top, or as a filling for wraps.

Recipe 2014 Jennifer Meier, licensed to About.com, Inc.

Cooking with Lentil Beans

Lentil varieties are mostly differentiated by color: yellow, red, orange, brown, green and black.

Yellow, red and orange lentils don't hold their shape as well and get quite soft and mushy when cooked. They work best in soups and purees. Brown and green lentils hold their shape well, if not overcooked. Green French Puy lentils, lentilles du Puy, hold their shape really well as do black "beluga" lentils.

Lentils do not need to be pre-soaked before cooking, however, they should be rinsed and picked through to remove shriveled or broken beans and debris. To cook, add enough water to a pot to completely cover the lentils (at least a 2:1 ration of water to lentils) then drain off remaining water when the lentils are done. Lentils are gently simmered in unsalted water, uncovered, until tender. Depending on the type of lentil, cooking time will generally take anywhere from 15 to 45 minutes.

More Lentil Bean Recipes

• Lentils Salad with Feta, Corn and Tomatoes
• Lentil & Mushroom Veggie Burger
• Lentil and Parmigiano-Reggiano Salad
• Sweet Potato, Lentil and Millet Veggie Burger
• Blue Cheese & Lentil Salad
• Cauliflower and Lentil Pizza Crust