Tuesday, November 10, 2009

Salade Tiède de Lentilles (French Lentil Salad)

For the lentils:

  • 1 cup small green lentils (Lentilles de Puy)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed (used 4 cloves of garlic)
  • 1 onion, finely chopped (I chopped 1 medium tomato instead).
  • 2 teaspoons mixed dried herbs (used herbes de provence)
  • salt and pepper
  • 1 cup wine (used red wine)
  • 2 cups water
For the vinaigrette:

  • 1/4 cup olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon mustard (used 1/2 tsp of dry mustard and 1/2 reg mustard)
  • 1 teaspoon mixed dried herbs
  • salt and pepper (also added a spritz of lemon juice)
For the finish
  • mixed salad greens
  • 4 ounces goat cheese (used swiss cheese since I forgot to get the goat cheese!)
  • 2 tablespoons of ground flax

In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs, salt and pepper. Add wine, water and lentils and bring to a boil.

Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking.


Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mesclun mix would be perfect) and top with crumbled goat's cheese. Sprinkle about the ground flax on top!

* Taken from (http://www.easy-french-food.com/lentil-salad-recipe.html) and changed a little.  I made this for small group as well.  Actually, Emily a friend from small group, made this for her and her husband had said this made for great leftovers. I remember the flavors this dish gave off---hmmm.  The herbes de provence really make this dish come together.

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