French Puy Lentil Salad Recipes

PUY LENTIL SALAD

Puy Lentil Salad image

I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly.

Provided by amanda l b

Categories Lentil

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

200 g puy lentils, soaked
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 cup flat leaf parsley, chopped
1/3 cup chopped red capsicum
1 tablespoon red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon pepper, freshly ground

Steps:

Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
Heat the olive oil in a saucepan and saute the onion until golden.
Add the garlic and cook for a furtehr minute.
Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.

Nutrition Facts : Calories 136.6, Fat 7.1, SaturatedFat 1, Sodium 588.7, Carbohydrate 14, Fiber 5, Sugar 2.4, Protein 5.2

FRENCH PUY LENTIL SALAD

French Puy Lentil Salad image

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Provided by Daydream

Categories Lentil

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups water (28 fl oz)
1/2 onion
2 cloves
1 1/2 cups puy lentils (10 oz)
1 slice lemon, zest of
2 cloves garlic, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint leaves, finely chopped
3 green onions, finely chopped

Steps:

Peel the half-onion and stud with the cloves.
Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
Allow to stand for 30 minutes so that the flavors absorb.
Serve at room temperature.

Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4

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