This Tarragon Pesto French Green Lentil Salad is extremely flavorful due to the fragrant tarragon Asiago pesto. The flavors are accentuated by the fabulous textures of the lentils and crunchy vegetables. The arugula adds the perfect touch of spiciness to the mix and the green lentils and tarragon works brilliantly together. If you like tarragon, you will love this salad!
Way back when, after a night of watching our friend’s band practice or after one of the many punk rock or reggae shows we went to, we would go to one of our houses and experiment with food by mixing up all kind of concoctions. It was all about whatever was in the house at the time. My concoction usually consisted of pinto beans or black beans , carrots, frozen corn and peas, cheese and sour cream all mixed together and topped onto toast.
Recently, I was at the farmers market and they had an abundance of fresh tarragon so I grabbed a few bundles not really knowing what would become of them. I basically searched my pantry and refrigerator and found pesto ingredients, green lentils and complementary veggies to go with it. You would be amazed at what you can come up with when you think creatively!
Just so you know, green lentils do not taste like brown lentils. I say this because I know a lot of people who think they don’t like lentils when it was the brown ones that they had tried.
This salad pairs beautifully with a Sancerre or a Sauvignon Blanc from the Marlborough region in New Zealand.
Tarragon Pesto French Green Lentil Salad Recipe:
6 – 8 Servings
Ingredients
- 1 1/2 Cup Dried Green Lentils
- 4 Cups Filtered Water
- 1/3 Cup Shallots or Red Onion – minced
- 1 Cup French Breakfast Radishes – thinly sliced
- 1 Fennel Bulb – quartered – thinly sliced
- 1/2 Cup Fennel Stalks – thinly sliced
- 1/2 Cup Red Cabbage – thinly sliced
- 1 Large Carrot – shredded or matchsticks
- Arugula to taste
Tarragon Asiago Pesto Vinaigrette
- 1/2 Cup Tarragon Leaves
- 3/4 Cup Raw Walnuts
- 1 Cup Aged Asiago Cheese - finely shredded
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 2 Tablespoons Lemon Juice - fresh squeezed
- 1- 2 Cloves Garlic
- 1 Teaspoon Sea Salt or to Taste
Instructions
Lentils
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Sort lentils to make sure there are no rocks then rinse and drain.
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Add the lentils and water in a medium pot and bring to a boil then reduce to medium-low and simmer.
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Cook until just tender approx. 15 – 20 minutes, you don’t want then to soft or they will be mushy so check them at 15 minutes.
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They should be slightly firm.
Pesto
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While the lentils are cooking, make the pesto. (you can do this the day before if you want)
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Pick the of the tarragon leaves off the stems, measure and add to a food processor or blender. Add the rest of the ingredients.
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Blend until smooth while scraping down the sides at least once.
Assemble
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When the lentils are finished cooking, drain into a mesh colander and rinse with cold water. (I use a filtered water pitcher, not the faucet.)
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In a large bowl, mix the vinaigrette with the lentils.
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Next add the shallots, carrots, radishes, cabbage and fennel and mix well or sprinkle over the top of the lentils.
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Serve on a bed of arugula.
Health Benefits:
Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber. They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart, the amount of folate and magnesium is very beneficial for cardiovascular health. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells and is a key component in keeping your brain healthy. Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years. years.
Tarragon herb is one of the highest antioxidant value food sources. It helps lower blood-glucose levels, which helps with low blood sugar. It helps in the production of bile by the liver thus making it a great digestive tonic. It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from a heart attack and stroke. It is rich in vitamins C, A and B-complex. An excellent source of minerals likes calcium, manganese, iron, magnesium, copper, potassium, and zinc. Tarragon should not be used while pregnant or nursing.
