Pepper Jelly Lentil Salad with Dijon Dressing

Intact brown or green lentils give this salad substance, while a small amount of pepper jelly balances a sharp Dijon dressing. Red pepper, red onion and parsley provide contrast without requiring another cooked component. Start with fully cooked, cooled lentils; dry lentils need separate cooking according to their package, which is not included in this recipe's preparation time.

Jump to ingredients · Method

Use Grandma Jones' Traditional Pepper Jelly for the flavor described here. Traditional is in the brand's Mild heat category. Check the current product label for ingredients and storage directions.

Yield: 4 side servings. Prep: about 15 minutes. Cook: about 0 minutes. Timing varies with equipment and ingredient size.

Ingredients

• 2 cups fully cooked brown or green lentils, drained and cooled
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon Traditional Pepper Jelly
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper

Method

1. Choose intact lentils. Use drained canned lentils or a batch of brown or green lentils cooked according to package directions and promptly cooled. Avoid red split lentils for this salad; their softer texture is better suited to a different dish. Drain any loose liquid before measuring.
2. Whisk the dressing. Stir the jelly, vinegar and Dijon until smooth. Whisk in the oil, salt and pepper. Taste with a spoonful of lentils rather than judging the concentrated dressing alone.
3. Combine gently. Fold the lentils, pepper, onion and parsley together in a bowl. Add about three-quarters of the dressing first, then the remainder as needed to lightly coat. The lentils should remain distinct rather than become a thick mash.
4. Serve or chill. Serve promptly or refrigerate covered. Before serving a chilled batch, stir gently and adjust with a small splash of vinegar or a pinch of salt if needed. Use more jelly only if you actually want additional sweetness.

Adjust texture and serving

The salad is wet

Drain canned lentils thoroughly and pat washed vegetables dry. Adding dressing gradually gives you control; it is easier to add another spoonful than remove liquid from a finished salad.

The lentils break up

Use a broad spoon and fold instead of vigorously stirring. If cooking from dry, stop when tender but still intact. Do not assume the same simmering time works for every variety.

Make lunch from the side

Serve with leafy greens and bread, or spoon alongside baked tofu. Keep any added cheese or other perishable accompaniment chilled with the salad rather than storing everything on the counter.

Build the meal

The salad supplies a cool, tangy contrast to warm glazed vegetables. For a separate measured oven preparation, try our baked tofu recipe. See the separate baked pepper jelly tofu for that preparation.

Storage and ingredient checks

Refrigerate prepared food promptly in shallow containers at 40°F or below. Refrigerate within two hours, or one hour above 90°F. As a conservative home-leftover guideline, use within three to four days or sooner if an ingredient has a shorter remaining storage window. For crisp raw salads, quality is best close to assembly. Reheat cooked leftovers to 165°F; serve raw salads cold. Jelly and vinegar do not make these dishes shelf-stable.

Dijon contains mustard; inspect lentil, vinegar and jelly labels for your guests' needs. This recipe does not establish a gluten-free or vegan certification for packaged ingredients.

References: safe chilling guidance and the cooking and reheating chart. For another preparation, browse the recipe collection or compare the lineup in Find Your Flavor.