Lentilles du Puy en Vinaigrette

August 6, 2009


Lentils for Dinner

Tonight for dinner you should make this – it’s easy, fast and nutritious. And really tasty, too. This tangy, salad-esque dish is made with pretty green lentils from the Puy region of France. Not only are they petite and attractive with their olive-green and slate-blue marbling, they retain their shape and texture. These lentils are delicious served warm, at room temperature, and even cold. Classically, you would serve this to accompany salmon, but it’s great on its own.

Serves 4

3 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, diced

3 ribs of celery, diced

1 carrot, diced

5 cloves of garlic, minced

1 teaspoon yellow mustard seeds

1 teaspoon sea salt + a pinch

1 cup French green lentils

2 cups water

1 teaspoon dijon mustard

a few twists of black pepper

1 tablespoon apple cider vinegar

1 lemon, juiced and zested

Heat one tablespoon of olive oil in a large skillet over medium heat. Add onions, celery and carrots and sauté for about five minutes. Add minced garlic, mustard seeds and one teaspoon of sea salt. Stir to combine and cook for another few minutes. Add lentils and water and reduce heat a little. Cook for about twenty minutes, stirring occasionally. The liquid will evaporate and lentils will cook to a pleasant al dente. Meanwhile, in a small bowl, whisk together the vinaigrette. Start with the dijon in the bottom of the bowl and add the apple cider vinegar, a pinch of salt and the black pepper. Whisk in the remaining two tablespoons of olive oil, the vinaigrette will emulsify and thicken. Set aside and taste-test a lentil. Do you like the texture, or would you prefer it softer? Keep cooking if you think they’re too firm. Otherwise, if the lentils are done to your liking, remove from heat and stir in the vinaigrette, lemon juice and zest. Delicious! You can take the leftovers for lunch. Aren’t you glad you made this for dinner?

Pretty Little Lentils

Pretty Little Lentils


7 Responses to “Lentilles du Puy en Vinaigrette”

  1. Susie said

    Congratulations, Dawne. The photos are beautiful and your writing is so engaging. Thanks for the inspiration.

  2. michael said

    This was delicious. I’ve had a hard time getting my lentils off of the speck and smoked pork habit!

    • dawnegourley said

      Michael, I’m so pleased you made this. When we had it my Michael ate his with seared Oyama sausage. He can relate to your pork habit.

      • june said

        we made this again tonight (with salmon) and I concur with Michael; this is delicious! I love rich foods but prefer this lighter version of the lentils we’ve made in the past.

  3. Jen said

    I’m making this tonight. I can hardly believe they cook so quickly, but I am ACTUALLY going to follow your recipe.

    BTW, you didn’t find a huge garlic head rolling around your car did you? I lost mine last week (garlic, not my own head).

    • dawnegourley said

      Jen, I cannot believe you are going to follow my recipe. How out of character! I did not find a your head of garlic in my car. If I do I might use it.

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