French Lentil Salad
I often dream of a Lentil Salad I ate at La Serre Bistro in Dubai at the beginning of the year. All the while I craved it, I never got down to just figuring out how to make it. Every time I think of making a classic French dish I go into panic mode. I remember leafing through Julia Child’s: Mastering the Art of French Cooking and thinking French cooking is only for fancy trained chefs and not for culinary enthusiasts like me. And yet every once in a while I muster up the courage to experiment with a French dish and am ecstatic with the results. I realize the fear is self-imposed and if I could learn to bake, I can learn to cook French food.
So after that self-introspection and semi-motivational speech on fear, I present to you my favorite Lentil Salad. It took a lot of Internet research and several attempts and tweaks to create the flavors of La Serre’s Lentil Salad. I have made modifications to the classic recipe to create traditional flavors using readily available ingredients. A simple vinaigrette harmoniously brings together earthy lentils, crunchy celery and apples, and juicy cherry tomatoes to create a delectable summer meal. Thyme and parsley add aromatics and color to the salad. This wholesome and delicious salad is low in calories and high in protein and dietary fiber.
This summer say Bonjour to a traditional French Salad and create a Bistro style meal by serving it along with a Roasted Tomato Soup with Truffle Oil & a Herbed Goat Cheese Ball. If a delicious meal isn’t enough inspiration to make this then remember you can make this without breaking a sweat in the kitchen and without undoing your summer body goals!
French Lentil Salad
Recipe Adapted from NDTVCooks: Lentil Salad Recipe
Time: Active 10 minutes Inactive: 1-1.5 hours
Yield: 4 servings
Recipe Adapted from NDTVCooks: Lentil Salad Recipe
Time: Active 10 minutes Inactive: 1-1.5 hours
Yield: 4 servings
Ingredients:
Salad Ingredients:
1½ cups of French lentils or whole Masoor dal
3 cups of water
½ tablespoon of salt
1 cup of red onions, finely sliced, divided
1 tablespoon of garlic, minced
1 cup cherry tomatoes, halved
1 Granny Smith or Fuji Apple, diced (See note)
½ cup celery stalks, diced
1 teaspoon fresh thyme, chopped
3 tablespoons flat leaf parsley, chopped
Dressing Ingredients:
2 tablespoons extra virgin olive oil
1½ tablespoons of red wine vinegar
1 tablespoon of freshly squeezed lemon juice
Salt and pepper to taste
Salad Ingredients:
1½ cups of French lentils or whole Masoor dal
3 cups of water
½ tablespoon of salt
1 cup of red onions, finely sliced, divided
1 tablespoon of garlic, minced
1 cup cherry tomatoes, halved
1 Granny Smith or Fuji Apple, diced (See note)
½ cup celery stalks, diced
1 teaspoon fresh thyme, chopped
3 tablespoons flat leaf parsley, chopped
Dressing Ingredients:
2 tablespoons extra virgin olive oil
1½ tablespoons of red wine vinegar
1 tablespoon of freshly squeezed lemon juice
Salt and pepper to taste
Notes:
- Feel free to use any apple as long as it is nice and firm. Leave the skin on.
- To prevent apples from browning: Place some water in a small bowl and squeeze lemon juice into it. As you dice the apple place the pieces into the lemon-water mixture and keep them in it till you are ready to use them. Drain and wipe down the pieces just before using them in the salad.
Method:
1. In a medium saucepan bring 2 cups of water to a boil. Add the lentils and ½ tablespoon of salt, half of the onions and all the garlic. Reduce the heat to a simmer and cover and cook until the lentils are al dente. This usually takes about 30 minutes. Remember the lentils should have some bite to them and not become mushy. Once they are cooked drain all excess water and set aside.
2. In a small bowl whisk together all the dressing ingredients.
3. In a salad-serving bowl carefully combine the lentils along with all the other remaining salad ingredients. Mix in the dressing. Taste and adjust salt, pepper and lemon juice per taste.
4. Set the salad aside for 30 minutes to an hour for all the flavors to blend well. I like eating this at room temperature but if you prefer it chilled then refrigerate it during the resting time.
1. In a medium saucepan bring 2 cups of water to a boil. Add the lentils and ½ tablespoon of salt, half of the onions and all the garlic. Reduce the heat to a simmer and cover and cook until the lentils are al dente. This usually takes about 30 minutes. Remember the lentils should have some bite to them and not become mushy. Once they are cooked drain all excess water and set aside.
2. In a small bowl whisk together all the dressing ingredients.
3. In a salad-serving bowl carefully combine the lentils along with all the other remaining salad ingredients. Mix in the dressing. Taste and adjust salt, pepper and lemon juice per taste.
4. Set the salad aside for 30 minutes to an hour for all the flavors to blend well. I like eating this at room temperature but if you prefer it chilled then refrigerate it during the resting time.
Meal Idea:
For a delicious Bistro style meal, serve this salad with Roasted Tomato Soup with Truffle Oil & a Herbed Goat Cheese Ball
For a delicious Bistro style meal, serve this salad with Roasted Tomato Soup with Truffle Oil & a Herbed Goat Cheese Ball
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