Ingredients
4
4 servings
- •3 cups water
- •1 ½ cups dry lentils
- •1 bouquet garni
- •10 ounces smoked salmon, or more to taste
- •½ large red onion, minced
- •1 tablespoon snipped fresh chives
- •¼ cup olive oil
- •1 tablespoon red wine vinegar
- •1 teaspoon Dijon mustard
- •salt and ground black pepper to taste
Instructions
- Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
- Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
- Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.
Nutritional Facts
Per 4 servings
- Calories: 478
- Carbohydrate: 47g
- Fat: 18g
- Fiber: 24g
- Protein: 32g
- Sugar: 2g
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