French cuisine · Salads & Mezze

Salade de Lentilles

Lukewarm lentil salad with shallots and mustard vinaigrette.

Ingredients · for 4 servings

• 300 g Le Puy lentils
• 1 carrot
• 1 onion
• 2 shallots
• 1 bay leaf
• 3 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 6 tbsp olive oil
• Parsley
• Salt
• Pepper

Instructions

1. Simmer the lentils with carrot, onion and bay leaf in water for 25 minutes until al dente.
2. Remove the vegetables and bay leaf, then drain the lentils.
3. Whisk vinegar, mustard, oil, salt and pepper into a vinaigrette.
4. Toss the still-warm lentils in it – that is how they soak up the flavour.
5. Fold in the finely chopped shallots and parsley and serve lukewarm.