Lentilles du Puy en Vinaigrette (French Lentil Salad)

Ingredients

For 4 portions

• 🫘 250g lentils (dry)
• 🥤 1,000ml tap water
• 🌿 2 sprigs fresh thyme
• 🥕 1 medium carrots
• 🧅 1 small red onions
• 🫑 0.5 medium red bell pepper
• 🌿 15g parsley
• 🏺 4 Tbsp olive oil
• 🍶 2 Tbsp red wine vinegar
• 🥣 1 Tsp mustard
• 🧄 1 clove garlic
• 🧂 0.75 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Rinse the lentils (Puy or other small green lentils) and put them in a pan with the water, the thyme and the carrot, cut into very small dice. Don't add salt yet – it toughens the skins.
2. Bring to the boil, then simmer gently for 20–25 minutes until the lentils are tender but still hold their shape. Drain well and remove the thyme.
3. Meanwhile, vinaigrette: whisk the mustard, red wine vinegar, crushed garlic, salt and pepper, then slowly whisk in the olive oil until thick.
4. Finely chop the red onion and dice the red pepper. Chop the parsley.
5. Toss the warm lentils with the vinaigrette straight away so they soak it up. Leave for 5 minutes.
6. Stir in the onion, pepper and most of the parsley. Taste – it should be sharp and well seasoned.
7. Serve warm or at room temperature, topped with the rest of the parsley. Keeps in the fridge for 3 days.