Salade De Lentilles Vertes Recipe

Rinse and cook lentils

Rinse 1 cup green lentils under cold water, removing any debris. In a medium saucepan combine rinsed lentils, 3 cups water or vegetable broth, 1 bay leaf and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered for 20–25 minutes until lentils are tender but still hold their shape. Taste and adjust for doneness; avoid overcooking so they remain firm for the salad.

Drain lentils in a fine-mesh sieve, discard the bay leaf, and spread them on a plate or shallow bowl to cool slightly and release steam. While still warm (but not hot), transfer lentils to a large mixing bowl to absorb dressing and other flavors better.

Prepare apple, shallot and herbs: core and dice 1 apple into roughly 1/4-inch pieces, finely mince 1 shallot, chop 1/4 cup parsley and slice 2 tbs chives. Add all to the bowl with the warm lentils.

If using greens: arrange 2 cups baby spinach or mixed greens on a serving platter or divide among plates as a base before adding the lentil mixture.

Char the tomatoes

Heat a small nonstick or stainless pan over medium-high heat until hot. Add 1 tbsp olive oil and 1 thinly sliced garlic clove; swirl for about 10 seconds until fragrant but not browned. Add 1 cup halved cherry tomatoes cut-side down in a single layer. Let them sear without moving for 3–5 minutes until the cut faces develop deep brown/blackened spots (this is the 'burnt' flavor). Use a spatula to flip once if needed and cook an additional 30–60 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and let cool slightly.

Once cooled a bit, gently fold the burnt tomatoes (and any pan juices) into the bowl with the warm lentils, apples and herbs so their roasted flavor distributes through the salad.

Make the vinaigrette

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp white wine or apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tbsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened.

Pour about two-thirds of the dressing over the warm lentil mixture and gently toss to coat. Warm lentils will better absorb flavors; reserve the remaining dressing to adjust seasoning at the end to taste.

Taste the salad and adjust seasoning with the reserved dressing, extra salt, or lemon juice as needed. If desired, sprinkle 1/4 cup crumbled goat cheese or feta and 1/4 cup toasted chopped walnuts or hazelnuts over the top for creaminess and crunch.

Serve the salad either warm, at room temperature, or chilled. If serving chilled, refrigerate for 30–60 minutes to let flavors meld. This recipe serves as a main for two or a side for four.