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Recipe : *** Lentil Salad

Lentil Salad
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Course:
Appetizer

Practical information

  • Prep time
    25 min
  • Cooking
    30 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave
 

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Vegetable recipes
Tags:
salad, microwave, tea

Recipe's Ingredients

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  • 1 bay leaf
  • a few springs of fresh thyme
  • salt
  • 1 carrot, peeled and finely diced
  • 1 medium onion, peeled and finely diced
  • 1 bulb of fennel (optional), finely diced
  • freshly-ground pepper
  • 1 teaspoon red wine or sherry vinegar
  • ¼ teaspoons dijon mustard
  • 1 small shallot, peeled and minced
  • 250 g french green lentils from le puy
  • 60 ml extra-virgin olive oil

  • Recipe preparation steps

  • 1
    Rinse the lentils and remove any foreign matter.Transfer the lentils to a large saucepan, about 6 quarts (6 liters), then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
  • 2
    While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.
  • 3
    In a large bowl, mix together the ingredients for the vinaigrette.
  • 4
    When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs. Serve warm or at room temperature.
  • Ready !



 

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