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French Lentil Salad
#French
#Lunch
#30-45min
#Beginner
#Contains-Nuts
#Contains-Dairy
From: The DSK Recipe Library
🥘 Ingredients
- French green lentils 1 ½ cups
- bay leaf 1
- thyme 5 sprigs
- carrot 1
- red onion 1 small
- celery 1 rib
- red wine vinegar 1 tablespoon
- sea salt 1 ¼ teaspoons
- Dijon mustard 1 teaspoon
- olive oil 0.33 cup
- shallot 1 small
- ground black pepper
- fresh flat-leaf parsley ½ cup
- walnuts or pecans 1 cup
- goat cheese or feta cheese 1 cup
🍳 Cookware
- saucepan
- large bowl
📝
I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn't melt—but instead, slightly softens.
📝
The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
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1Rinse the French green lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf , and the thyme . Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes . Add the carrot , red onion , and celery and cook for another 5-10 minutes , until the lentils are tender; be careful not to overcook them.
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2While the lentils are cooking, make the dressing. Mix the red wine vinegar , sea salt , Dijon mustard , olive oil , and shallot in a large bowl .
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3Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.
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4Add a few grinds of ground black pepper and mix in the fresh flat-leaf parsley , walnuts or pecans , and goat cheese or feta cheese . Taste, and add additional salt, if desired.