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Le Chaudron recipe
Salade de lentilles vinaigrette
French green lentil salad with vinaigrette
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)green Puy lentils
1medium red onion
2gray shallots
1medium carrot
3 tbspextra-virgin olive oil
1 tbspsherry vinegar
1 tspDijon mustard
1 tbspflat-leaf parsley, chopped
1 pinchfine salt and pepper
- 300 g (11 oz) green Puy lentils
- 1 medium red onion
- 2 gray shallots
- 1 medium carrot
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tbsp flat-leaf parsley, chopped
- 1 pinch fine salt and pepper
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
- Rinse the 300 g (11 oz) of lentils in a fine strainer. Put them in a large saucepan with 1 L (1 qt) of cold unsalted water and bring to a boil, uncovered.
- Lower to medium and cook uncovered for 22 to 25 minutes without stirring. They should stay slightly firm. Start tasting at 20 minutes.
- Meanwhile, finely chop 1 red onion and 2 shallots. Peel 1 carrot and cut into tiny 3 mm (⅛ in) dice. Chop 1 tbsp of parsley.
- In a small bowl, whisk 1 tsp of Dijon mustard, 1 tbsp of sherry vinegar, 1 pinch of salt and pepper, then whisk in 3 tbsp of olive oil in a thin stream.
- Drain the lentils, keeping 2 tbsp of the cooking water. Put the warm lentils in a large bowl (they soak up the dressing better warm) and season right away.
- Pour the dressing over, add the onion, shallots, carrot and parsley and toss gently with a wooden spoon.
- Let rest for 30 minutes at room temperature. Serve at room temperature with cold meats or smoked fish.
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