Black Lentil Salad

7 steps

• Cook the lentils in 2-3 cups water at a low simmer for 30-40 minutes until done. Add more water as necessary. They should be firm and hold their shape, but not too hard to eat. Drain off any excess water. Set aside to cool.
• While lentils are cooking, mince the garlic.
• Make the vinaigrette by whisking the garlic, oil, mustard, vinegar, salt, pepper, and tarragon in a small bowl.
• When lentils are cool, place in a large bowl. Add the vinaigrette and stir to mix.
• Add the chopped celery, green onions, and tomatoes to bowl and stir to mix.
• Place the slivered almonds in a dry skillet and heat on medium-low. Stir occasionally, until fragrant and lightly browned, about 2-3 minutes. Set aside.
• Evenly divide the lentil mixture into 4 bowls. Top with tofu crumbles and roasted slivered almonds.

Tips:
1 large tomato makes about 1 cup chopped.

Tofu crumbles are found in most supermarkets.

For variety, substitute a sweet red pepper or 1/4 cup minced sun-dried tomatoes for the fresh chopped tomatoes.

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