← Nouns Cooking · French

Ingredients

• 250 g Puy (French green) lentils, rinsed
• 1 Bay leaves
• 2 sprigs Thyme
• 1 Shallot, very finely chopped
• 1 Carrot, very finely diced
• 1 stick Celery, very finely diced (optional)
• 1 handful Parsley, chopped
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• salt and black pepper

Method

1. Put the lentils in a pan with the bay and thyme and cover with cold water by about 5 cm. Bring to the boil, then simmer for 20–25 min until tender but still holding their shape. Add a pinch of salt near the end.
2. Meanwhile, whisk the mustard, vinegar and a pinch of salt in a large bowl, then whisk in the oil. Stir in the shallot so it mellows in the dressing.
3. Drain the lentils well, discard the herbs, and tip them into the dressing while still warm so they soak it up. Add the carrot and celery and toss.
4. Leave to cool a little, then stir in the parsley and season with plenty of pepper. Serve warm or at room temperature.

Tips

• Crumble over some goat’s cheese for a light lunch (it will no longer be vegan).
• Puy lentils keep their shape; ordinary green or brown lentils work but cook faster, so start checking at 15 minutes.

Sources

Written in our own words after cross-checking these recipes:

Pardon Your French SBS Food MediterrAsian