A simple, healthy lentil salad tastes anything but
When I was in high school, my parents took my sisters and me to Paris. That trip shaped me in so many ways, most of them culinary.
One night, we went to a small, rustic restaurant. The meal started with hunks of cheese, sausages, cornichons and a bowl of “country caviar.” Everything was delicious, but it was that last item that blew us away.
It was made with "lentilles du Puy." They were different from other lentils we had eaten. They were small, greenish-black in color and didn't lose their shape. And, they looked like caviar.
The lentils were perfectly cooked so that they were creamy and popped a little in your mouth. They were dressed simply with a homemade vinaigrette. The dish was simple, but the combination was rich and the texture addictive.
Lentilles du Puy — often labeled green French lentils in the U.S. — are grown in volcanic-rich soil in the rugged mountainous region of Auvergne in the South of France. Only those grown near Puy-en-Velay can be called lentilles du Puy.
Like other lentils, they are high in protein and fiber. But you will make them because they taste so good, are easy and very satisfying.
Start to finish: 25 minutesServings: 41 cup dried small green lentils (French lentils or lentilles de Puy)1 tablespoon Dijon mustard3 tablespoon red wine vinegarKosher salt and ground black pepper1/3 cup extra-virgin olive oil1 small carrot, finely chopped2 medium shallots, chopped2 tablespoons chopped fresh curly parsleyPlace the lentils in a mesh strainer and rinse with cool water. Discard any gravel or other debris.Place the lentils in a 4-quart saucepan, then add enough water to cover them by 2 inches. Set the pan over medium-high heat and bring to a gentle boil.Reduce the heat to medium-low, then simmer until the lentils are just tender but not falling apart, about 15 minutes. When lentils are done, drain them, then return them to the saucepan and cover. Set aside.In a small bowl, whisk together the mustard, vinegar and a pinch each of salt and pepper. While continuing to whisk, drizzle in the oil and whisk until fully combined and emulsified.Drain any lingering liquid from the lentils, then place them in a medium bowl. Add the vinaigrette, carrot, shallots and parsley. Toss gently, taking care not to smash the lentils.Taste and adjust the vinegar and salt, if necessary. The dressing should have a hint of mustard and enough acidity to offset the richness of the lentils.Serve the salad warm, room temperature or chilled. Keeps in the refrigerator for up to 3 days.
