📝 About This Recipe
Known as the 'caviar of lentils,' authentic Lentils Du Puy from the volcanic soils of France maintain their firm, peppery bite even after cooking. This elegant salad marries the earthy depth of the legumes with a sharp, emulsified Dijon vinaigrette and a mirepoix of aromatic vegetables. It is a quintessential bistro classic that is equally sophisticated served warm as a side or chilled for a protein-rich lunch.
🥗 Ingredients
The Lentils
- 1 1/4 cups Lentils Du Puy (rinsed and sorted)
- 1 piece Bay leaf (fresh or dried)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 2 cloves Garlic (smashed)
- 4 cups Water or Vegetable Stock (for simmering)
The Aromatics
- 1 large Shallot (finely minced)
- 1 medium Carrot (peeled and cut into 1/4-inch dice)
- 1 stalk Celery (finely diced)
- 1 tablespoon Extra virgin olive oil (for sautéing)
Dijon Vinaigrette
- 2 tablespoons Dijon mustard (smooth, high-quality French style)
- 2 tablespoons Red wine vinegar (or Sherry vinegar)
- 1/3 cup Extra virgin olive oil (cold-pressed)
- 1/2 teaspoon Honey or Maple syrup (to balance acidity)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/2 cup Fresh flat-leaf parsley (roughly chopped)
- 3-4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Rinse the Lentils Du Puy under cold running water and check for any small stones or debris.
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2
In a medium saucepan, combine the lentils, 4 cups of water (or stock), the smashed garlic cloves, bay leaf, and thyme sprigs.
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3
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low. Simmer uncovered for 20-25 minutes. You want them 'al dente'—tender but with a distinct structure.
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4
While the lentils simmer, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced carrots and celery.
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5
Sauté the vegetables for 5-7 minutes until they are softened but still hold their shape. Remove from heat and set aside.
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6
Prepare the vinaigrette: In a small glass jar or bowl, whisk together the Dijon mustard, red wine vinegar, honey, salt, and pepper.
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7
Slowly drizzle in the 1/3 cup of olive oil while whisking vigorously to create a thick, creamy emulsion.
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8
Check the lentils. Once they are cooked, drain them through a fine-mesh sieve and discard the bay leaf, thyme sprigs, and garlic cloves.
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9
Transfer the warm lentils to a large mixing bowl. It is crucial to dress them while they are warm so they absorb the flavors of the vinaigrette.
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10
Add the sautéed carrots, celery, and the raw minced shallots to the lentils.
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11
Pour the Dijon vinaigrette over the lentil mixture and toss gently with a large spoon to coat every grain.
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12
Let the salad sit for at least 10 minutes to allow the flavors to meld. Taste and adjust seasoning with extra salt or vinegar if needed.
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13
Just before serving, fold in the chopped parsley and garnish with thinly sliced radishes for a pop of color and bite.
💡 Chef's Tips
Always use authentic Lentils Du Puy (look for the AOP seal) rather than brown or red lentils, which will turn to mush. Do not salt the lentil cooking water at the beginning; salt can toughen the skins of the pulses. Season only once they are cooked. If the salad seems dry after sitting, add a tiny splash of olive oil or a squeeze of fresh lemon juice to brighten it back up. For a deeper flavor, use a high-quality chicken or vegetable bone broth instead of water for the simmering process. To make this a main course, top with a poached egg or a piece of pan-seared salmon.
🍽️ Serving Suggestions
Serve warm as a bed for roasted duck breast or grilled sausages. Pair with a crisp glass of Sancerre or a dry Rosé to complement the mustard's acidity. Add crumbled goat cheese or feta on top for a creamy, salty contrast. Serve alongside a crusty French baguette and salted butter for a light bistro-style lunch. Enjoy as a cold salad the next day; the flavors often improve after a night in the refrigerator.