Salade Chaude aux Lentilles Avec Vinaigrette a la Moutarde

1. 1

   In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes.

2. 2

   Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes.

3. 3

   Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled.

4. 4

   Reheat lentils before proceeding with recipe.

5. 5

   Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste.

6. 6

   Add oil in a stream, whisking, and whisk dressing until emulsified.

7. 7

   Drain lentils well in a sieve and discard parsley sprigs and garlic.

8. 8

   Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.

9. 9

   Just before serving, arrange arugula decoratively around salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.