Salade De Lentilles Vertes Recipe

Cook lentils

Rinse 1 cup green lentils under cold water and pick out any debris. In a medium saucepan combine the lentils, 3 cups stock or water and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes until lentils are tender but hold shape. Taste for doneness—lentils should not be mushy. Drain any excess liquid, discard bay leaf, and spread lentils on a tray to cool slightly.

Make dressing

While lentils cook, whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt and 0.5 tsp freshly ground black pepper in a small bowl. Adjust seasoning to taste. Reserve about 1 tablespoon of dressing to dress the burnt tomatoes (see below).

When lentils are warm (not hot), toss them with most of the dressing so they absorb flavor but are not swimming in dressing. Reserve a little dressing for finishing the salad.

Char (burn) the tomatoes

Preheat a skillet over medium-high heat. Toss 1.5 cups cherry tomatoes with 1 tbs olive oil and a pinch of salt. Add tomatoes to the hot dry skillet in a single layer; let them blister and char without stirring for 2–3 minutes, then shake or stir and continue cooking until tomato skins are deeply blistered and a few collapse (4–6 minutes total). The goal is smoky, slightly 'burnt' flavor, not total caramelization.

Optional quick deglaze: Remove tomatoes to a bowl and deglaze the skillet with 1 tsp balsamic vinegar, scraping up browned bits, then pour over the tomatoes. If using, add the reserved tablespoon of dressing to coat and set aside.

If you prefer oven-roasted, roast tomatoes at 425°F (220°C) on a rimmed sheet for 12–15 minutes until blistered and lightly charred on edges; finish with reserved dressing or balsamic.

Prepare vegetables and fruit

While lentils cook and tomatoes char, core and dice 1 apple into small pieces (leave skin on for texture). Thinly slice 2 celery stalks, finely dice 1/2 small red onion, chop 1/4 cup parsley and slice 2 tbs chives. Roughly chop 1/2 cup toasted walnuts or hazelnuts if using.

Combine salad

In a large bowl combine the warm dressed lentils with diced apple, celery, red onion, parsley and chives. Gently fold in the blistered tomatoes and any pan juices or reserved dressing. Taste and adjust seasoning with salt, pepper or a splash more red wine vinegar if needed.

Add finishing touches

Scatter 1/2 cup crumbled feta or goat cheese over the salad (optional), sprinkle the toasted nuts, and grate or sprinkle 1 tsp lemon zest if using for brightness. Drizzle any remaining dressing over the top and give a gentle toss. Let the salad rest 10 minutes at room temperature to marry flavors, or serve chilled.