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| Warm Lentil Salad |
This is a really simple and delicious salad. It’s a French creation going by the name of salade tiède aux lentilles.
The recipe suggests cooking lentils in stock. I didn’t have stock and instead used salted water with allspice. You can use pretty much any flavourings to suit your taste, even plain salted water will be fine since the vinaigrette will add flavour
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| Warm Lentil Salad |
Recipe source: with a glass
Ingredients
250 grams dry lentils (green or brown)
1 liter stock (chicken or vegetable)
1 bay leaf (optional)
1 teaspoon dried thyme (optional)
Vinaigrette
2 tablespoons olive oil
4 tablespoons vinegar
1 tablespoon mustard
Salt and pepper to taste
Directions
- Cook the lentils in stock with bay leaf and thyme
- When lentils are cooked through, drain them. The lentils should still be firm and retain shape, and not be mushy
- Combine all the ingredients for the vinaigrette in a bowl, add lentils and mix. Add salt and pepper to taste
I am really glad you like the salad. I must say however that with allspice and especially without thyme it is no longer French ;-)
ReplyDeleteAllspice addition sounds very intriguing! The only thing I ever cook with allspice is pork actually.
Thanks for the link to my blog!
With allspice it becomes a Jamaican salad:)
ReplyDeleteSome of the pickled herring has allspice in the marinade