French Lentilicious

A Lentil Haiku (sort of)

Busy. Busy. Busy.
Quick lunch hour
(the market calls)

Scanning dry bins
de Puy French lentils here
$3.09/lb.??? Whoa.

Must. Have. Lentils.

Luscious little babies
Good for salad
Good with salmon
Good with grilled things
Good for you!

A recipe in mind
French Lentil Salad

Happiness.

Resting from last long post
more food soon
(wink!)

French Lentilicious Salad
(can be halved, full recipe will feed 8 as side portions)

For cooking the lentils:
2 cups dried green de Puy French lentils, carefully picked through for stones and rinsed (do not soak)
1/2 onion, peeled
1 whole clove garlic, peeled
1 carrot, washed, trimmed and cut into 3 inch chunks
1 stalk celery, washed, trimmed and cut into 3 inch chunks
4 cups low salt chicken broth, or you can use water

For the salad:
1 large carrot, peeled, trimmed and finely diced
1 cup of finely diced celery, preferably hearts with a few leaves
1/2 cup finely diced red bell pepper

For the dressing:
1/4 cup finely chopped flat leaf parsley
1/3 cup fresh thyme leaves
1/2 cup red wine vinegar
1 generous teaspoon dijon mustard
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

In a deep medium sized saucepan, combine the dry lentils, the onion, garlic, carrot, celery and chicken stock. Bring to a boil over high heat, reduce to a simmer/low boil and allow the lentils to cook until just tender, about 25 minutes, but test them at 20…you don’t want them mushy. When the lentils are done, drain the liquid, remove the solid onion, garlic, carrot and celery, and place the lentils into a bowl to cool a bit.

While the lentils are cooling, make your dressing. Combine the parsley, thyme, vinegar and dijon in a small bowl with a whisk. Add the olive oil in a slow stream, whisking to emulsify. Season with the salt and pepper.

To the warm lentils, add the diced carrot, celery and red pepper, and stir gently to incorporate. Pour the whisked dressing over the salad, and stir gently to coat. You can serve immediately warm, or allow about 30 minutes for the flavors to develop and serve at room temperature, or serve it chilled. This is wonderful with a bit of grilled salmon served over it. We also enjoy it as a side dish to just about anything grilled, and as part of a veggie meal…you can’t go wrong! Will keep in the fridge for a few days.

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