Pick over and rinse lentils. Cook red lentils, covered, in 3 cups salted simmering water for about 13 minutes, or until just tender. Drain and let cool. Cook black lentils, covered, in 3 cups salted simmering water for about 25 minutes, or until just tender. Drain and let cool. In a large bowl, combine lentils, carrots, parsley, and capers.
To make vinaigrette: In a medium bowl, whisk vinegar, mustard, garlic, and oil together. Stir in chives, tarragon, salt and pepper. Add lentils and toss well to combine. Taste and adjust sesoning.
From A Good Day for Salad, by Jeannette Ferrary and Louise Fiszer
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8|
|Calories from Fat: 39 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 176.5mg||6 %|
|Potassium 475.1mg||13 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 21.3g|
|Protein 13.6g||19 %|
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Calories per serving: 223
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