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
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.