Warm French Lentil Salad

By á-73576

Ingredients

• For the French Lentils
• 1 1/2 pounds, French lentils (available in the bulk department of Whole Foods)
• 1 large carrot, rinsed and cut into thirds
• 1 large stalk celery, rinsed and cut into thirds
• 1 small onion cut in half, skin attached
• 1 medium onion, whole, stuck with 3 whole cloves
• 6-8 sprigs, fresh thyme
• olive oil, enough to thinly coat the bottom of a stock pot
• For the Dressing
• 1 large lemon, seeded and juiced, or more according to taste
• 3 tablespoons white wine vinegar
• 1/3 cup olive oil, approximately, or a touch more according to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked back pepper
• For the Salad
• 1 carrot, peeled, chopped into small pieces
• 1 celery stalk, stringed and chopped into small pieces
• 1/2- 3/4 red onion, medium sized, chopped into small pieces
• 1/2 cup fresh mint, chopped
• 1 cup fresh parsley chopped
• 1 teaspoon kosher salt, or more according to taste
• 1 teaspoon cracked black pepper
• crumbled goat cheese for topping, approximately 1-1 1/2 ounce per salad plate

Details

Servings 6
Adapted from spicedpeachblog.com

Preparation

Step 1

For the French Lentils
Sift through French lentils removing any small stones or debris, rinse, then add lentils to a large stock pot, cover with water and soak for at least 3 hours before cooking, drain, rinse.Rinse out and dry the stock pot or large enameled pot used for soaking the lentils then pour in enough olive oil to just lightly coat the bottom. Add in the carrot, celery pieces, small onion cut in half, the medium whole onion stuck with three whole cloves, and the whole sprigs of fresh thyme. Heat vegetables and fresh thyme on very low heat until carrots and celery begin to soften then spoon in the lentils stirring well with the vegetables in the pot. Pour in enough cold water, to just cover the pot ingredients. Bring soup to boiling, then reduce heat and simmer around 45 minutes to an hour until the lentils are soft, but not mushy or overcooked.

When French lentils are cooked, drain, remove the flavoring vegetables and sprigs of fresh thyme and discard. Transfer the cooked lentils to a long or oval ceramic dish spreading all across to cool down evenly. While the lentils are still warm proceed with dressing and salad assembly.

Dressing and Salad Assembly
Into a mixing bowl, tilt in the fresh lemon juice then pour in vinegar. Begin pouring olive oil into the mixture whisking well to emulsify, add in the salt and pepper. When ready to assemble, season lentils with the salt and pepper stirring to distribute evenly. Blend through the chopped carrots, celery, and red onion. Stir in the fresh chopped mint and parsley. A little at a time begin pouring in the dressing over the lentils stirring well throughout while dressing absorbs. Taste the salad for seasoning and add in a bit more salt and pepper as desired. Check seasoning again adding in a bit more fresh squeezed lemon juice or a touch more olive oil according to taste. Serve salad warm topped with goat cheese crumbles.