Salade de Lentilles

Method

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1. Cover the lentils with cold water by 5 cm and add the onion, bay and carrot. Do not salt yet.

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2. Bring to a simmer and cook 25 minutes, until tender but still holding their shape entirely.

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3. Stir in the 1 tsp salt and leave 5 minutes off the heat, then drain and discard the onion, bay and carrot.

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4. Whisk the mustard and vinegar, then add the oil in a stream. Season.

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5. Tip the hot drained lentils straight into a bowl and pour the vinaigrette over them while they steam.

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6. Turn gently and leave 15 minutes so they drink it up.

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7. Fold through the shallots, celery and parsley and serve warm or at room temperature.

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Chef’s Tips

• Salt at the end, or the skins stay tough.
• Dress them hot. This is the whole difference.
• Puy lentils, which hold; brown ones turn to mush.

Pairing Suggestions

• Saucisson
• Poached egg
• Grilled fish

Storage & Reheating

Refrigerated for 4 days and better on day two. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.