📝 About This Recipe
Transport your senses to the heart of the Auvergne region with this elegant, nutrient-dense French classic. Featuring the 'caviar of lentils,' this dish celebrates the tiny, slate-green Puy lentils known for their peppery flavor and ability to hold their shape perfectly when cooked. Tossed in a sharp, mustard-forward vinaigrette and studded with aromatic mirepoix, this salad is a masterclass in balancing earthy textures with bright, acidic notes.
🥗 Ingredients
The Lentils
- 1 1/2 cups Puy Lentils (Lentilles Vertes du Puy) (rinsed and picked over for stones)
- 4 cups Vegetable Stock or Water
- 1 piece Bay Leaf (fresh or dried)
- 2 sprigs Fresh Thyme
- 1 clove Garlic (smashed)
The Aromatics
- 1 tablespoon Extra Virgin Olive Oil (for sautéing)
- 1 large Carrot (peeled and cut into 1/4 inch dice)
- 1 stalk Celery (finely diced)
- 1 large Shallot (minced)
The Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Red Wine Vinegar (or sherry vinegar)
- 1 tablespoon Dijon Mustard (smooth or grainy)
- 1 teaspoon Honey or Maple Syrup (to balance acidity)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Fresh Italian Parsley (roughly chopped)
- 1/3 cup Walnuts (toasted and chopped)
- 1/2 cup Goat Cheese or Feta (crumbled (optional))
👨🍳 Instructions
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1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Ensure there are no small stones or debris.
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2
In a medium saucepan, combine the lentils, vegetable stock (or water), bay leaf, thyme sprigs, and the smashed garlic clove.
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3
Bring the liquid to a boil over medium-high heat, then immediately reduce to a very low simmer. Cover partially and cook for 20-25 minutes.
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4
Check the lentils at the 20-minute mark; they should be tender but still have a firm 'al dente' bite. Do not overcook them into a mush.
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5
While the lentils cook, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced carrots and celery.
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6
Sauté the vegetables for 5-7 minutes until they are softened but still retain a bit of color. Add the minced shallots for the last 2 minutes of cooking.
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7
In a small jar or bowl, whisk together the vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
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8
Once the lentils are done, drain them through a sieve and discard the bay leaf, thyme stems, and garlic clove.
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9
Transfer the warm lentils to a large mixing bowl. Immediately pour half of the vinaigrette over the warm lentils; this allows them to absorb the flavors more deeply.
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10
Add the sautéed carrots, celery, and shallots to the bowl and toss gently to combine.
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11
Let the salad sit for 10 minutes to allow the flavors to meld and the temperature to drop slightly.
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12
Just before serving, fold in the fresh parsley and toasted walnuts. Taste and add the remaining vinaigrette if needed.
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13
Garnish with crumbled goat cheese if using, and serve warm or at room temperature.
💡 Chef's Tips
Always use genuine 'Lentilles Vertes du Puy' (AOP) if possible; regular green or brown lentils will become too soft and lose their shape. Season the lentils while they are warm; they act like sponges for the dressing only when the starch is still active. Do not salt the cooking water until the end of the process, as salt can sometimes toughen the skins of the lentils. For the best texture, toast your walnuts in a dry pan for 3-4 minutes until fragrant before adding them to the salad. If making ahead, wait to add the fresh herbs and nuts until the moment of serving to keep them bright and crunchy.
🍽️ Serving Suggestions
Serve alongside a crisp glass of French Sauvignon Blanc or a light Rosé. Pair with a warm, crusty baguette and salted French butter. Top with a soft-poached egg for a protein-rich, bistro-style lunch. Serve as a bed for pan-seared salmon or roasted chicken thighs. Accompany with a simple side of bitter greens like frisée or arugula.