Lentils - David Lebovitz

By contessawannabe

Ingredients

• For the lentils:
• 1 1/4 1 1/4 1/4 cup (250 gr) French green lentilles du Puy
• 1 1 1 bay leaf
• a few springs of fresh thyme
• salt
• 1 1 1 carrot, peeled and finely diced
• 1 1 1 medium onion, peeled and finely diced
• 1 1 1 bulb of fennel (optional), finely diced
• freshly-ground pepper
• For the vinaigrette:
• 1 1 1 tablespoon red wine or sherry vinegar
• 1/4 1/4 1/4 cup (60 ml) extra-virgin olive oil
• 1/8 1/8 1/8 teaspoon Dijon mustard
• 1 1 1 small shallot, peeled and minced

Details

Adapted from davidlebovitz.com

Preparation

Step 1

1. Rinse the lentils and remove any foreign matter.

2. Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme.

3. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.

4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.

5. In a large bowl, mix together the ingredients for the vinaigrette.

6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs.

Serve warm or at room temperature.