Lentil Salad With Smoked Turkey

Recipe Ingredients

1 cup	237ml	Lentils - rinsed, picked over
2 cups	474ml	Chicken stock or broth or water
1/4 cup	59ml	Fresh tarragon or
1 teaspoon	5ml	Dried tarragon
11 oz	312g	Smoked turkey breast - in 1/2" cubes
1/4 cup	15g / 0.5oz	Red onion - minced
1/2 cup	55g / 1.9oz	Celery - minced
2 tablespoons	30ml	Fresh parsley - minced
1/4 cup	59ml	Mayonnaise
1/4 cup	59ml	Plain yogurt
2 teaspoons	10ml	Dijon mustard
1 tablespoon	15ml	Lemon juice - freshly squeezed
1		Garlic - peeled, minced
		Salt and pepper - to taste

Recipe Instructions

Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes.

Drain the lentils, transfer to a large bowl, and cool to room temperature.

Mince tarragon leaves and add them, with the turkey breast, red onion, celery and parsley to the cooked lentils. Mix gently.

Whisk the remaining ingredients together in a small bowl; add to the lentil mixture. Mix gently but thoroughly. If desired, chill before serving.

Loomis writes: "This recipe is another treasure from Li Ochs of Eureka Farm in eastern Washington. It's a big, hearty salad, full of fresh herbs. And with its yogurt-based dressing it manages to be light and sprightly, too." From Li Ochs/Eureka Farm/WA in "Farm House Cookbook" by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 285-286. ISBN 0-89480-772-2

Source:
Cooking Light, April 1995, page 112

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