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Le Chaudron recipe
Salade de lentilles vinaigrette moutarde
Lentil salad with mustard vinaigrette
⏱ 20 minServes 4Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)cooked green lentils
1shallot
1carrot
1 tspmustard
3 tbspolive oil
1 tbspwine vinegar
a few sprigs of parsley
- 250 g (9 oz) cooked green lentils
- 1 shallot
- 1 carrot
- 1 tsp mustard
- 3 tbsp olive oil
- 1 tbsp wine vinegar
- a few sprigs of parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and rinse the cooked green lentils and let cool completely in a large bowl.
- Peel the carrot and cut into very small dice, then finely chop the shallot.
- Add the carrot and shallot to the cooled lentils and stir gently.
- Make the vinaigrette by whisking the mustard with the wine vinegar, then drizzling in the olive oil, no sugar.
- Pour the vinaigrette over the lentils and stir well to coat.
- Adjust the salt and pepper, sprinkle with chopped parsley and chill before serving.
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