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 fresh 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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