Lentilles du Puy salad
Green Puy lentils with shallot, mustard vinaigrette and herbs
Le Puy-en-Velay, in the volcanic hills of the Auvergne, grows a small, slate-green lentil with its own protected name. Lentilles du Puy hold their shape when cooked and have a peppery, almost mineral taste, which makes them perfect for salad. In French homes and bistros this salad is dressed while warm with a sharp mustard vinaigrette, shallot, carrot and parsley, then eaten as a starter, a packed lunch or a side to a quiche. Chef's tip: dress the lentils while they're still warm so they absorb the vinaigrette; dressing them cold is the common mistake and the flavour just sits on the outside.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the lentils
For the vinaigrette
To finish
Method
0/4 doneStep 1: Put 9 oz Puy lentils, 1 bay leaf and 2 sprigs thyme in a pan with plenty of cold water. Bring to the boil, then simmer for 15 minutes. Add 1 carrot and simmer 5 minutes more, until the lentils are tender but still whole with a slight bite.
20 minStep 2: Meanwhile, put 1 shallot in a bowl with 2 tbsp red wine vinegar and leave for 5 minutes to soften. Whisk in 1 tbsp Dijon mustard, 1 tsp salt and ½ tsp black pepper, then 5 tbsp olive oil until thick.
Step 3: Drain the lentils well, remove the herbs and toss straight away with the vinaigrette while warm.
Step 4: Leave for 10 minutes, then stir in ⅔ oz flat-leaf parsley, 1 stick celery and 1 tbsp chives. Serve warm or at room temperature. Keeps 3 days in the fridge; bring it back to room temperature before eating.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 16 g
- Carbs
- 36 g
- Fat
- 17 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lentilles du Puy salad take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of shallot?
- Half an onion per 2 shallots.
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