📝 About This Recipe
Transport yourself to a sun-drenched Parisian bistro with this elegant Salade de Lentilles, featuring the prized Lentilles Vertes du Puy. These tiny, slate-grey legumes are celebrated for their peppery flavor and remarkable ability to hold their shape, creating a sophisticated texture that never turns mushy. Tossed in a bright, mustard-flecked champagne vinaigrette and studded with aromatic mirepoix, this salad is a masterclass in balancing earthy depth with acidic brightness.
🥗 Ingredients
The Lentil Base
- 1 1/2 cups French Green Lentils (Puy) (rinsed and picked over for stones)
- 2 pieces Bay Leaf (fresh or dried)
- 3 sprigs Fresh Thyme (tied together with kitchen twine)
- 2 cloves Garlic (smashed)
- 4 cups Water or Vegetable Stock (for simmering)
The Aromatics
- 2 tablespoons Extra-Virgin Olive Oil (for sautéing)
- 2 pieces Shallots (finely minced)
- 2 medium Carrots (peeled and cut into 1/4 inch dice)
- 1 large Celery Stalk (cut into 1/4 inch dice)
Champagne Vinaigrette
- 3 tablespoons Champagne Vinegar (may substitute with white wine vinegar)
- 1 tablespoon Dijon Mustard (smooth, high-quality French mustard)
- 1/3 cup Extra-Virgin Olive Oil (fruity, cold-pressed)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
Fresh Finishes
- 1/2 cup Flat-Leaf Italian Parsley (finely chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/3 cup Walnuts (toasted and roughly chopped)
- 2-3 ounces Goat Cheese (crumbled, for garnish)
👨🍳 Instructions
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1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Discard any shriveled lentils or small debris.
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2
In a medium saucepan, combine the lentils, water (or stock), bay leaves, thyme sprigs, and smashed garlic cloves. Bring the mixture to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover partially, and simmer gently for 20-25 minutes. Begin checking for doneness at 18 minutes; the lentils should be tender but still offer a slight 'al dente' bite. Do not overcook.
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4
While the lentils simmer, prepare the aromatics. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots and celery, sautéing for 5-6 minutes until softened but not browned.
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5
Add the minced shallots to the skillet with the vegetables and sauté for another 2 minutes until translucent. Remove from heat and set aside.
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6
Prepare the vinaigrette by whisking together the champagne vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly stream in the 1/3 cup of olive oil while whisking constantly to create a smooth emulsion.
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7
When the lentils are finished, drain them through a fine-mesh sieve and discard the bay leaves, thyme sprigs, and garlic cloves.
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8
Transfer the warm, drained lentils to a large mixing bowl. Immediately pour half of the vinaigrette over the lentils; the heat allows them to absorb the flavors more deeply.
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9
Add the sautéed carrots, celery, and shallots (along with their flavorful oil) to the bowl. Toss gently with a large spoon to combine.
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10
Allow the salad to sit at room temperature for at least 15 minutes. This 'marinating' period is crucial for the development of the earthy flavors.
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11
Just before serving, stir in the chopped parsley and chives. Add the remaining dressing if the salad looks dry, and season with additional salt and pepper to taste.
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12
Transfer to a serving platter and top with toasted walnuts and crumbled goat cheese for a final touch of creaminess and crunch.
💡 Chef's Tips
Use authentic Lentilles Vertes du Puy if possible; they have a distinct volcanic soil flavor and won't turn to mush. Always dress the lentils while they are still warm, as their starch molecules are open and will soak up the vinaigrette like a sponge. If you make this ahead of time, hold back half the herbs and add them just before serving to keep the color vibrant. Avoid boiling the lentils vigorously; a gentle simmer prevents the delicate skins from bursting. For a vegan version, simply omit the goat cheese and replace honey with maple syrup.
🍽️ Serving Suggestions
Serve at room temperature alongside a crisp glass of Sauvignon Blanc or a dry Rosé. Pair with a warm, crusty baguette and salted French butter for a light lunch. Serve as a bed for pan-seared salmon or a roasted chicken thigh. Add a handful of fresh baby arugula just before serving for an extra peppery kick. Include as part of a larger picnic spread with pâté, cornichons, and hard cheeses.