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France · Cuisine du Massif central
Green lentil salad with shallots
Lentils cooked just tender, a mustard vinaigrette, shallots and parsley.
translation Translated from French. Translation by Inès Delacroix. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 4
- Preparation
- 15 min
- Cooking
- 25 min
- Total
- 40 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine du Massif central (FR) — declared by the author
- Salad
- Everyday
- Batch cooking
- Picnic
Ingredients
For 4 servings
- 250 g green Puy lentils
- 1 piece carrot
- 1 piece onion studded with a clove
- 1 piece bouquet garni
- 2 piece shallots
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp oil
- 1 bunch flat-leaf parsley
Method
- Step 1. Rinse the lentils (no soaking). Cover with cold water with the carrot, onion and bouquet garni. Bring to the boil, then cook at a simmer.⏱ 22 min
- Step 2. Meanwhile, chop the shallots. Mix the mustard, vinegar, salt and pepper, then whisk in the oil.
- Step 3. Drain the lentils (remove the vegetables and bouquet). Dress them while still warm with the vinaigrette and shallots.
- Step 4. Rest for twenty minutes, add the chopped parsley and serve warm or cold.⏱ 20 min
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVeganVegetarianDairy-freeEgg-freeNut-free
ContainsMustard
