RECIPE: Rec: French Lentil Salad This was very good.

RECIPE:
M

maycee

Well-known member
I added 1 rib of celery finely chopped and 1/2 cup chopped cucumber.

French Lentil Salad

From Elizabeth Karmel for The Associated Press; start to finish 25 minutes; serves 4

1 cup dried small green lentils (French lentils or lentilles de Puy)

1 tablespoon Dijon mustard

3 tablespoon red wine vinegar

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 small carrot, finely chopped

2 medium shallots, chopped

2 tablespoons chopped fresh curly parsley

Place the lentils in a mesh strainer and rinse with cool water. Discard any gravel or other debris.

Place the lentils in a 4-quart saucepan, then add enough water to cover by 2 inches. Set over medium-high heat and bring to a gentle boil. Reduce the heat to medium-low, then simmer until the lentils are just tender but not falling apart, about 15 minutes.

When lentils are done, drain them, then return them to the saucepan and cover. Set aside.

In a small bowl, whisk together the mustard, vinegar and a pinch each of salt and pepper. While continuing to whisk, drizzle in the oil and whisk until fully combined and emulsified.

Drain any lingering liquid from the lentils, then place them in a medium bowl. Add the vinaigrette, carrot, shallots and parsley. Toss gently, taking care not to smash the lentils. Taste and adjust the vinegar and salt, if necessary. The dressing should have a hint of mustard and enough acidity to offset the richness of the lentils.

Serve the salad warm, room temperature or chilled. Keeps in the refrigerator for up to 3 days.

 
I love these lentils. My friend who sells grains and such at

the Farmer's Market just sent me some, and I am delighted. I like these so much better than the green lentils. This is definitely on my to try list. Thanks!

 
Are French lentils or lentils de Puy different from green lentils? What color are they?

I can't seem to like lentils...I must be making the wrong things or not cooking them right...mine get mushy.

 
The green lentils are the French ones. They are smaller and

to me, more delicious than the brown ones, although I use those also. Black lentils are a real treat as a side for salmon for example.

 
Do you soak them or just go straight to cooking? It's odd that they would be

mushy as the fact that they retain their shape is the lovable thing about lentils. Do you cook them longer than they need maybe?

Puy lentils are one of those special French classification things like Nyon olives or champagne...if it does not come from the Champagne region, then it must be called sparkling wine. Puy lentils come from Le Puy and tend to hold their shape even just a little bit better. More expensive (of course) and I'm not sure they're worth it.

I really enjoy lentils. So Karen, why are yours mushy??

 
That's what I like about the green lentils--they do hold their

shape. I think the brown ones can and do get mushy, which for soup is not a bad thing.
I don't soak lentils--or split peas. They cook pretty quickly without it.

 
Actually, the green lentils are the brown ones that are sold in most grocery stores. I am not sure

why they call them green when they are brown.
This is a great cooking method and the lentils will hold their shape better than just simmering them. They are great for salads when cooked like this. This is a wonderful salad and the addition of the sweet pickle relish really adds a great flavor.

* Exported from MasterCook *

LENTIL SALAD

Recipe By :Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method

1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)

Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.

- - - - - - - - - - - - - - - - - - -
NOTES : Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.

 
Don't overcook the lentils. The package says to simmer 30-45 minutes. Too long.

I will try Dawn_MO's method to simmer for several minutes and then let sit for 45 next time.

Oh, and don't soak them.

 
Not sure why the ones I have cooked get mushy. The last ones just sort of fell apart

when I mixed the other stuff in. I keep them refrigerated. I get most of my grains from a local grain mill and it drives me crazy that they do not have any cooking instructions on any of their stuff. They are crazy popular here locally, and are relatives of the Red Mill in OR.
Maybe I just cook them too long. I do not recall ever soaking lentils. I have used the red and the green...but the green does not say they are the French variety.

 
Good idea, I will try this too. Now that I think about it, I must have cooked mine too long.

I have found that a lot of grains are better when cooking time is reduced and they are allowed to sit for a bit. I cooked a Wild Rice Blend from Lunberg yesterday and used that method. The rice blend came out perfect and intensely nutty tasting.

 
I like to soak them for a few hours first if I have time. Then if you cook them at a bare simmer,

they get tender pretty quickly and still hold their shape. When you cook them for a long time or at a full boil, they can burst.

 
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