IrisThere is perhaps no better way to learn about French culture than in the kitchen and there’s no more famous lentil than France’s Le Puy variety. This recipe is a delicious way to become acquainted with the simple salads that are popular on French dining tables.
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Ingredients
- 1 red onion sliced
- 2 carrots sliced
- 2 celery sticks sliced
- 2 garlic cloves finely diced
- 1/2 cup white wine
- 1 cup Le Puy lentils rinsed and sorted (other varieties of lentils may be used)
- 2 leaves bay
- 3 tsp salt to taste
- Dijon vinaigrette:
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 2 tbsp sherry vinegar or substitute red wine vinegar
- 1 tsp salt to taste
Ingredients
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Instructions
- In a large saucepan or wok, heat oil on medium until it begins to shimmer.
- Add onion, carrots, and celery, and sauté 4-5 minutes. Add garlic and sauté 1-2 more minutes.
- Increase heat to medium-high, and add wine. Allow wine to simmer for 1-2 minutes, then lower heat to medium.
- Add lentils, bay leaves, 2 tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 25 minutes until most of the water has cooked down and the lentils are tender.
- While lentils are cooking, mix all vinaigrette ingredients together, and salt to taste.
- When lentils are finished cooking, remove bay leaves and stir in vinaigrette.
- Serve warm as a side dish, or with a loaf of hearty bread as a main course.
Recipe Notes
Notes: If you use a variety of lentil other than Le Puy, add 5-7 minutes of cooking time.
Also, you will notice that I added a poached egg because...well, yum. (Feel free to do the same; the runny yolk is delicious with the lentils.)
