I love lentils, I love tangy vinaigrettes, and I love lentil salads with tangy vinaigrettes. Jamie and I have both been on a lentil kick lately, due to the ubiquitous presence of lentils in world cooking as well as their high protein content (and delicious flavor!). I fell in love with them in Spain, in the sopa de lentejas, a hearty, savory soup made with brown lentils that was always a reprieve from the typical fried-pig-of-sorts on every menu. I used to be nervous to cook with them because legumes can be intimidating, but lentils are very manageable and usually do not require much planning (as opposed to black beans, for example).
Back to the salad. I love lentil salad because it is good warm, great cold, lasts for days, and performs perfectly as a protein-y pre-packed lunch. Mmmmm… The following recipe is a variation of a salad I found after searching through dozens of online recipes for one that fit my fancy. It’s the best that I’ve made and probably the best that I’ve eaten. The apples add a nice sweetness that complements the subtle flavor of the curry and their crispness goes well with the texture of the lentils.
I used French lentils (lentilles du Puy) because the original recipe called for them and they hold up nicely in salads. I also like them because they look like little turtles. Enjoy!
French Lentil Salad with Curry Vinaigrette
- 1 1/2 cup French lentils, picked over and rinsed
- 5 cups of water
- 1/2 medium onion, intact
- 3 cloves garlic, peeled and crushed
- 2 bay leaves
- 1 apple, chopped
- 1 shallot, minced
- 2 Tbs chives, minced
- salt and pepper to taste
Curry Vinaigrette
- 3 Tbs dijon mustard
- 2 Tbs apple cider vinegar
- 5 Tbs olive or walnut oil
- 3 tsp curry powder
1) Prepare the vinaigrette by whisking the ingredients together. I recommend doing this in advance so that the flavors have more time to meld.
2) In a large pot, bring the water, lentils, onion, garlic cloves, and bay leaves to a boil. Cook 20-25 minutes, until the lentils are tender to your liking but still firm. Drain and rinse with cold water, removing the onion, garlic, and bay leaves.
3) In a large bowl, combine the apple, shallot, chives, and lentils. Add the vinaigrette, mixing carefully. Season with salt and pepper to taste. Refrigerate until ready to serve.
(Recipe adapted from Green Lentil and Apple Salad in Curry Vinaigrette on the Restaurant Widow website)
Amy and Jamie's Food Blog 