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Lentil Salad Recipe

This lentil salad recipe calls for Lentilles de Puy. These are small green lentils that are grown only in the Auvergne region of France.

Auvergne

They are crowned with an AOC (appellation d'origine controlée) meaning that only lentils grown in a specific area and respecting the conditions spelled out in the appelation can be sold under this name. It's a sign of high quality.



French Green Lentils - Verte du Puy (1 pound) by igourmet.com Puy Lentils

The Lofty Lentil

People can go quite batty over these little green lentils, even calling them poor man's caviar!

Of course, you might not be able to find these particular lentils, and nothing should stop you from trying this salad with another sort of lentil, although green lentils will certainly give the best results.

  • Lentils are fabulously nutritious, low fat, and make a good basis for a vegetarian meal.

  • Lentils are easy to prepare, and generally do not require soaking before they are cooked.

  • Lentils cook quickly, making them ideal for a fast dinner.

Versatile Salad

You can add different things on top of this salad. For this lentil salad recipe, I've recommended goat's cheese, but feta would go nicely as well. Or try chopped apples or artichoke hearts. You could serve this salad as a first course or as a main vegetarian course with a hearty bread. You may also like it with bacon, or as a side dish with fish or meat.

Salade Tiède de Lentilles

For the lentils:
  • 1 cup small green lentils (Lentilles de Puy)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed
  • 1 onion, finely chopped
  • 2 teaspoons mixed dried herbs
  • salt and pepper
  • 1 cup wine
  • 2 cups water
For the vinaigrette:
  • 1/4 cup olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon mustard
  • 1 teaspoon mixed dried herbs
  • salt and pepper
For the finish
  • mixed salad greens
  • 4 ounces goat cheese
In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs, salt and pepper. Add wine, water and lentils and bring to a boil.

Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking.

Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mesclun mix would be perfect) and top with crumbled goat's cheese.

Makes 4 servings



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