Care & Storage

For Eating Fresh: Wash and store in a plastic bag in your fridge's crisper for about a week.

Availability

October - December

Recipes

French Lentil Salad, adapted from Lisa Donovan of NYT Cooking

1 1/2 c dried lentils
5 thyme sprigs
5 small rosemary sprigs
2 bay leaves
1/4 c red wine vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
2 tsp honey
1 lemon, zested and juiced
2 shallots, trimmed, halved, and sliced lengthwise
3 garlic cloves, minced
3 medium carrots, thinly sliced
1 head of radicchio, halved, cored, and thinly sliced
1 bunch parsley, finely chopped
1 tbsp roughly chopped dill
2 tsp chopped tarragon leaves

Rinse the lentils. Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small bundle. (While not essential, this will make it easier to discard the herbs after cooking.)

Add lentils and herb bundle to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils. Discard the herbs. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well. Add the shallots and garlic and mix well.

Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again. Stir in the parsley, dill, tarragon and half the lemon zest. Taste and adjust the seasonings for salt and pepper. Finish with a drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest.