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Le Chaudron recipe

Salade de lentilles vertes

Warm green lentil salad with bacon

⏱ 30 minServes 4Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)green Puy lentils
  • 1yellow onion
  • 2carrots
  • 1 sprigcelery
  • 3 clovesgarlic
  • 1bouquet garnithyme, bay leaf
  • 200 g (7 oz)smoked lardons
  • 1gray shallot
  • 5 tbspextra-virgin olive oil
  • 3 tbspsherry vinegar
  • 2 tbspDijon mustard
  • 1bunch of flat-leaf parsley
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) green Puy lentils
  • 1 yellow onion
  • 2 carrots
  • 1 sprig celery
  • 3 cloves garlic
  • 1 bouquet garni thyme, bay leaf
  • 200 g (7 oz) smoked lardons
  • 1 gray shallot
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp sherry vinegar
  • 2 tbsp Dijon mustard
  • 1 bunch of flat-leaf parsley
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 large mixing bowl1 small skillet1 small bowl for the vinaigrette1 whisk1 chef’s knifeBlack peppercorns

03 — Method

  1. Rinse the 400 g (14 oz) of green Puy lentils well under cold water, drain and put them in the large saucepan. Do NOT soak Puy lentils, unlike other legumes.
  2. Peel the whole yellow onion and stud it with 2 cloves. Peel the 2 carrots and cut into large 4 cm (1½ in) chunks. Roughly chop the celery stalk. Remove the germ from the 3 garlic cloves and crush them.
  3. Add the studded onion, carrots, celery, garlic and bouquet garni (thyme, bay leaf). Cover with cold water 3 cm (1 in) above the lentils. DON’T SALT yet — salt would toughen them.
  4. Bring to a simmer and cook over low heat for 25 to 30 minutes until the lentils are AL DENTE — tender but with a little bite.
  5. Salt with fleur de sel only at the end and let stand, covered, for 5 minutes. Drain gently, removing the onion and bouquet garni but keeping the carrots and celery.
  6. Meanwhile, brown the 200 g (7 oz) of smoked lardons in the small dry skillet for 5 minutes until crisp. Drain on paper towels. Finely chop the shallot.
  7. Make the vinaigrette in the small bowl: whisk the extra-virgin olive oil, sherry vinegar, Dijon mustard, shallot, salt and pepper until glossy.
  8. Pour the vinaigrette over the warm lentils in the large bowl and toss gently. Add the crisp lardons and the chopped herbs (parsley, chives). Let stand for 15 minutes so the flavors soak in.

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