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Herbed Lentil Salad


Anchovies, garlic and nutmeg infuse this simple lentil side dish with flavor.

  • Servings: 4

Source: Martha Stewart Living, May 2003


  • 3/4 pound french green lentils
  • 2 tablespoons red-wine vinegar
  • 6 anchovy fillets, minced
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 scallions, thinly sliced (about 1/2 cup)
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh tarragon


  1. Bring a medium saucepan of water to a boil. Add lentils; reduce heat to medium-low. Gently simmer until lentils are just tender, 20 to 25 minutes. Drain well.

  2. Meanwhile, in a large bowl, whisk together vinegar, anchovies, garlic, nutmeg, and salt; season with pepper. Slowly whisk in oil until emulsified. Whisk in scallions, parsley, and tarragon. While lentils are still warm, add to dressing; toss to combine, and serve.

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