Recipes Lentil Salad Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Patrick O'Connell Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 2 quarts water 1 pound brown lentils Salt and freshly ground pepper ¼ cup white wine 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ⅛ teaspoon sugar ¼ cup extra-virgin olive oil ½ cup finely chopped celery ½ cup finely chopped onion 1 tablespoon finely chopped chives 1 teaspoon finely chopped thyme Directions In a large saucepan, bring the water to a boil. Add the lentils, season with salt and pepper and simmer over moderately low heat, stirring occasionally, until tender, about 25 minutes. Drain the lentils and transfer to a large bowl. In a small bowl, combine the wine with the lemon juice, mustard and sugar. Slowly whisk in the olive oil until blended and season with salt and pepper. Add the vinaigrette, celery, onion, chives and thyme to the lentils, toss well and serve. Make Ahead The salad can be refrigerated overnight. Allow to come to room temperature before serving. Serve With Mustard Seed-Crusted Salmon. Rate it Print