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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Lemon Mustard Lentil Salad

By Chef Linda

Who doesn't love a recipe that's super-simple, tasty, and nutritious? This Lemon Mustard Lentil Salad is one of my favorite go-to recipes. Tender French lentils are a perfect contrast for the raw, crunchy carrots and celery. Nothing more than fresh lemon juice, oil, mustard and salt are needed to create a smooth and tangy dressing you can whisk together in the same bowl used for tossing the lentils and vegetables together. I chose French lentils because they hold their shape better than green lentils, but use whichever you prefer, just watch the cooking time so that the lentils retain their shape and bite.

Knowing that this salad provides a powerful punch of protein, iron, and fiber eases the guilt when I go back for seconds and thirds. Lentils are ranked among the top sources of plant-based iron (after soybeans) and protein (1 cup cooked gives you 18 grams, nearly half the RDA). To make this even easier, cook a big batch of lentils and freeze them in portion sized plastic bags. Take a bag out in the morning or the night before and you can literally whip up this salad in under 10 minutes.

While you can eat the salad alone, serving it on a bed of greens slows down the process of eating, adds more healthy nutrients to your meal, and looks lovely enough to serve to guests.

Ingredients

 1 ½ cups dried French lentils (or 3 cups cooked, canned or frozen and thawed)
 2 large cloves garlic, minced
 ¼ cup olive oil
 1 tbsp prepared yellow or Dijon mustard
 Juice from one lemon, about 2 to 3 tablespoons (add more lemon juice, if you like)
 ½ tsp coarse salt
 2 large carrots, peeled and chopped
 2 large celery stalks, chopped
 1 medium shallot, minced

Directions

1

Bring 3 cups lightly salted water to a boil. Add lentils, reduce heat, and simmer for about 15 minutes or until lentils are just tender. Drain and empty into a casserole dish or lined baking tray to cool.

In a large bowl, whisk together the garlic, oil, mustard, lemon juice and salt. Add cooled lentils, carrots, celery and shallots and toss to mix everything together. Taste and adjust seasonings. Serve warm or chilled, alone or on a bed of salad greens.

Lemon Mustard Lentil Salad
IngredientsDirections

Lemon Mustard Lentil Salad

DifficultyEasyCook Time15 mins
YIELDS
4 to 6 servings

INGREDIENTS

 1 ½ cups dried French lentils (or 3 cups cooked, canned or frozen and thawed)
 2 large cloves garlic, minced
 ¼ cup olive oil
 1 tbsp prepared yellow or Dijon mustard
 Juice from one lemon, about 2 to 3 tablespoons (add more lemon juice, if you like)
 ½ tsp coarse salt
 2 large carrots, peeled and chopped
 2 large celery stalks, chopped
 1 medium shallot, minced

DIRECTIONS

1

Bring 3 cups lightly salted water to a boil. Add lentils, reduce heat, and simmer for about 15 minutes or until lentils are just tender. Drain and empty into a casserole dish or lined baking tray to cool.

In a large bowl, whisk together the garlic, oil, mustard, lemon juice and salt. Add cooled lentils, carrots, celery and shallots and toss to mix everything together. Taste and adjust seasonings. Serve warm or chilled, alone or on a bed of salad greens.

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