Lentils du Puys Salad with a Dijon Mustard Vinaigrette

This is the fallen tree. We have several in our neighbourhood,
all about the same age. I’m hoping they have stronger roots!

I’m on a bit of a lentil kick these days, and that’s rather funny as I have never really like them. My favourite is the Lentilles du Puy that I recently blogged about, but the recipe that inspired my recipe kept creeping into my head so I had to make it. It’s a warm or cold salad; for lunch the following day I had it cold over a bed of arugula and spinach (my favourite) and it was very tasty and filling (or the three F’s Full bodied, Flavourful and Filling). This shall definitely go into my repertoire for weeknight dinners and lunches. It was also very easy to make which is a bonus for everyone.

I found the lentils at Pusatari’s in Yorkville, but they were a bit more expensive than the package I bought in Lyon. I got many great tips on where to find them in Toronto from my readers and I thank you kindly. This recipe is from Epicurious and although I did not change much of it, I did change up the method considerably. Also, this would make a great vegetarian dish if you omit the pancetta, I just couldn’t help myself ;-)!

Lentilles du Puy Salad with a Dijon Mustard Vinaigrette

I took this photo over again in the summer of 2014 because I really hated the lighting in the original photos. While the lentils were still warm, I folded in a good handful of baby arugula leaves and served it on a massaged Kale salad.

A feast for the eyes as well.

Serves 4-6

Ingredients:

• 1 cup lentilles du Puy (French green lentils) picked over and rinsed
• 3 cups water (the original recipe has 6 cups but you have to drain the remaining water)
• 1 onion, finely chopped
• 3 pancetta slices, chopped (about 3-4 table spoons)
• 1 garlic clove, finely minced
• 1/4 teaspoon dried thyme
• 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, finely chopped
• 1 red bell pepper, finely diced  (about 3/4 cup)
• 1 yellow bell pepper, finely diced (about 3/4 cup)

For vinaigrette

• 2 tbsp white-wine vinegar
• 1 tbsp white balsamic vinegar
• 1 1/2 tbsp Dijon mustard, or to taste
• 1-2 tbsp cup EVOO

• 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

1. In a heavy saucepan render the pancetta to a crispy consistency. Remove pancetta and add the onions and sweat until transparent. Add the garlic, type and parsley sprigs (reserve the leaves). Cook for about 1 minute.
2. Add the lentils and sauté for another minute, add the water all at once and simmer, covered, 20 minutes. Stir in bells peppers and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept covered and chilled. Reheat lentils before proceeding with recipe.

Directions for vinaigrette:

1. Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegars, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
2. Drain lentils (if required, I didn’t have to) well in a sieve and discard parsley sprigs. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
3. Just before serving, arrange arugula decoratively around salad, or serve without as is pictured below.

I’m just about to have some, won’t you join me?