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Gallery Worcestershire Lentil Salad Credit: Bryan Gardner Recipe Summary Servings: 4

Ingredients Ingredient Checklist I medium onion, finely diced 1 carrot, peeled and finely diced I stalk celery, finely diced 1 bay leaf Kosher salt and freshly-ground black pepper Extra-virgin olive oil 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon Worcestershire sauce 1 bunch upland cress or watercress or arugula

Gallery Worcestershire Lentil Salad Credit: Bryan Gardner

Recipe Summary Servings: 4

Worcestershire Lentil Salad      Credit: Bryan Gardner

Worcestershire Lentil Salad

Credit: Bryan Gardner

Worcestershire Lentil Salad

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • I medium onion, finely diced 1 carrot, peeled and finely diced I stalk celery, finely diced 1 bay leaf Kosher salt and freshly-ground black pepper Extra-virgin olive oil 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon Worcestershire sauce 1 bunch upland cress or watercress or arugula

Directions

Combine onion, carrot, celery, bay leaf, and lentils in a medium saucepan, and cover with water by 2 inches. Bring to a boil; reduce to a simmer and cook until lentils are tender, about 25 minutes.

Drain lentils. Transfer to a bowl and stir in olive oil and Worcestershire sauce. Season with salt and pepper. Let cool slightly. Serve over the greens. Drizzle with more olive oil, if desired.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Worcestershire Lentil Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Worcestershire Lentil Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest