Salade Chaude aux Lentilles Avec Vinaigrette a la M

Name: Salade Chaude aux Lentilles Avec Vinaigrette a la Moutarde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentilles du Puy (French green lentils) picked over and rinsed; 6 cups water; 1 onion, chopped fine; 3 bacon slices, chopped; 1 garlic clove, halved; 1/4 teaspoon dried thyme; 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, chopped fine; 2 carrots, diced fine (about 3/4 cup); 2 teaspoons white-wine vinegar; 1 1/2 tablespoons Dijon mustard, or to taste; 1/4 cup olive oil; 1 bunch arugula, coarse stems discarded, washed well and spun dry

Servings: persons

1 cup lentilles du Puy (French green lentils) picked over and rinsed
6 cups water
1 onion, chopped fine
3 bacon slices, chopped
1 garlic clove, halved
1/4 teaspoon dried thyme
2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, chopped fine
2 carrots, diced fine (about 3/4 cup)
2 teaspoons white-wine vinegar
1 1/2 tablespoons Dijon mustard, or to taste
1/4 cup olive oil
1 bunch arugula, coarse stems discarded, washed well and spun dry

1
In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes.
2
Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes.
3
Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled.
4
Reheat lentils before proceeding with recipe.
5
Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste.
6
Add oil in a stream, whisking, and whisk dressing until emulsified.
7
Drain lentils well in a sieve and discard parsley sprigs and garlic.
8
Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
9
Just before serving, arrange arugula decoratively around salad.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup lentilles du Puy (French green lentils) picked over and rinsed, 6 cups water, 1 onion, chopped fine, 3 bacon slices, chopped, and more.

Yes, Salade Chaude aux Lentilles Avec Vinaigrette a la Moutarde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salade Chaude aux Lentilles Avec Vinaigrette a la Moutarde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions