Has anyone ever called lentils life changing? If not, then we’re about to make history. Lentils might not inspire excitement in you right at this moment, but trust us, all that’s about to change.
Disclaimer – this vinaigrette has zero vinegar. The alchemy is all coming from little old Dijon mustard. Remember Dijon? It used to be special, but it’s become something of a background singer of late. It’s time we gave Dijon it’s due, and this recipe certainly does.
Originally dubbed Lentil Vinaigrette by its creator, Chef Jamie Kennedy, we thought a name change was in order. Literal magic is taking place in this vinegar-less vinaigrette so we’re calling it Magic Lentil Vinaigrette. This is not hype, just try it once and you’ll be a convert. We promise!
Chef Jamie Kennedy, a member of the Order of Canada and one of this country’s greatest chefs.
Courtesy of Chef Jamie Kennedy, here it is. Destined to be a classic.
Magic Lentil Vinaigrette
Ingredients
1 cup dry lentils
2 Bay leaves
1 Onion cut in half lengthwise
1/5 cup (or so) Dijon mustard
Sunflower oil
Salt and pepper
Carrots batons, celery root batons, mushrooms, broccoli, cauliflower
parsley and chives
Method
- Cook lentils to very soft
- Prep the vegetables for the salad, all blanched but still crisp
- Once cooked season with salt let cool to room temperature
- Add cooked lentils (except for 1/4cup or so), Dijon mustard, salt, and pepper to a blender. Add some of the cooking liquid to help the lentils purée.
- Once lentils have broken down into a smooth paste add sunflower oil to enrich. Taste for seasoning. Add more Dijon for extra tang.
- Stir in the quarter cup of lentils that were set aside prior to blending. This should be thick enough that it clings to the vegetables when mixing the salad together.
- Mix all vegetables with a generous amount of Magic Lentil Vinaigrette.
- Add chopped parsley and chives to finish.
- Excess vinaigrette can be frozen. Thaw and re-blitz to use.
