LENTILS DU PUY SALAD

LENTILS DU PUY SALAD image

Yield 6 servings

Number Of Ingredients 10

Lentils
1 ¼ cup lentils du puy
1 bay leaf
Few sprigs fresh thyme
1 carrot, peeled and finely diced
1 medium onion, peeled and finely diced
1 bulb of fennel (optional), finely diced
Salt & freshly ground pepper
Dressing
1 tbs red wine vinegar, ¼ cup olive oil, 1/8 ts Dijon, 1 small shallot peeled & minced. (I have used half vinegar and half olive oil too, also lemon juice a good add).

Steps:

Pick through and rinse lentils. Put lentils in large saucepan with thyme & bay leaf and cover with water to cover 4 ". Bring to boil, reduce heat, add little salt & simmer 20-25 minutes until just tender, adding more water if needed. Do not over cook, should be slightly al dente and whole. While lentils cooking, heat a few spoonfuls of olive oil in a skillet and add the onions, carrots and fennel if using. Sprinkle with salt & pepper and cook, stirring frequently, until tender. In large bowl, mix together the vingarette. Drain lentils and toss in vingrette with cooked vegetables (best done while all warm to absorb dressing). Stir to release steam. Taste and season with salt, pepper and olive oil. Serve warm or at room temperature. Optional fyi: You can change this a lot using mint or other herbs like parsley, mixing in feta or cheese or pine nuts, adding roasted root vegetables like celery or parsnips.