Warm Lentils With Vinaigrette

By á-174942

Ingredients

• 1 cup Puy lentils*
• 4 cups water
• 1/2 cup dry white wine
• 1/2 carrot peeled, chopped
• 1/2 celery stalk chopped
• 1 bay leaf
• 3 fresh thyme sprigs - (to 4)
• 3 shallots minced
• 2 garlic cloves minced
• 3 tablespoons chopped fresh flat-leaf parsley
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon sherry vinegar or to taste

Details

Servings 4

Preparation

Step 1

* Available at Williams-Sonoma retail stores.

Pick over the lentils and discard any misshapen lentils and stones. Rinse well and place in a saucepan with the water, wine, carrot, celery, bay leaf, thyme, half of the shallots and half of the garlic. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the lentils are just tender but not mushy and have absorbed most of the liquid, 30 to 35 minutes.

Drain the lentils, reserving 2 tablespoons of the cooking liquid; discard the remaining liquid. Place the lentils and the reserved cooking liquid in a serving bowl. Add the remaining shallots and garlic and the parsley to the hot lentils and stir to mix. Season with salt and pepper and stir in the vinegar. Taste and adjust the seasonings.

This recipe yields 4 servings.

These lentils are delicious served warm with our Duck Confit (see recipe).