Salade de Lentilles

Making Salade de Lentilles

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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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Related guide: Prep, cook and total time.

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Tips for Making Salade de Lentilles

• 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.

Serving Suggestions

• Saucisson
• Poached egg
• Grilled fish

Storing & Reheating Salade de Lentilles

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

Questions About Salade de Lentilles

Salade de Lentilles Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.