Instructions: 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 to lentils and toss well to combine. Taste and adjust seasoning.

Because of their growing popularity lentils are available in more colours sizes and types than ever before. There are hardy brown ones sometimes called German and the delicate blue green French lentilles de Puy. Here weve used black lentils and the salmon orange variety sold in specialty shops as Egyptian lentils masoor dal or red lentils some of which may tum golden yellow when cooked. For this salad the reds and blacks are cooked separately because the latter takes twice as long to cook as the former which can fall apart if cooked even a minute too long.

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