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    Lentilles en salade

    by Diana Henry

    Serves: 8 with other side dishes


    1 tbsp olive oil
    1 small onion, finely chopped
    1/2 stick celery, diced
    1 small carrot, peeled and diced
    425g Puy lentils
    1 sprig thyme
    1 bay leaf
    800ml vegetable stock or water
    ½ lemon, juice
    3 tbsp chopped flat leaf parsley

    For the lentil dressing
    ¼ tsp Dijon mustard
    1/2 small clove garlic, crushed
    1 tsp sherry vinegar
    1 tbsp white balsamic vinegar
    4 tbsp extra virgin olive oil 


    1. For the lentils, heat the oil in a large saucepan and gently sauté the onion, celery and carrot until soft but not coloured. Add the lentils and coat them in the oil and vegetable juices. Add the thyme and the bay leaf.

    2. Pour on the stock or water, season lightly, bring to the boil, then turn down the heat and simmer the lentils, uncovered, until they are just tender. This could take 20-35 minutes depending on the age of the lentils. Keep testing them until they have reached the right degree of bite. All the stock or water should have been absorbed – if it isn’t, then drain it.

    3. Meanwhile, make the lentil dressing by mixing everything together. Remove the bay and thyme from the lentils, then add a good squeeze of lemon, the parsley and the vinaigrette while they’re still warm. Check for the seasoning.  

    4.  Transfer to a serving dish and serve with charcuterie – meats, rillettes, terrines and salami – and plenty of bread.

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