Salade Tiede de Lentilles
For the lentils:
- 1 cup small green lentils (Lentilles de Puy)
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed
- 1 onion, finely chopped
- 2 teaspoons mixed dried herbs (I used a teaspoon each of basil, coriander and dill)
- 1 cup wine (I used the juice from 1/2 a lemon and a tablespoon of balsamic vinegar, plus extra water)
- 2 cups water
For the vinaigrette:
- 1/4 cup olive oil
- 1 1/2 tablespoons red wine vinegar (I used balsamic)
- 1/2 teaspoon dijon mustard
- a splash of maple syrup
- 1 teaspoon mixed dried herbs (didn't add anymore)
For the finish
- mixed salad greens or spinach
- 4 ounces fresh goat cheese or crumbled feta
- chopped walnuts toasted or fried in sesame oil and tamari sauce
Preparation:
In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs. Add water, wine or wine substitute, and lentils and bring to a boil.
Turn down heat and cover tightly with a lid. Cook for 40 - 50 minutes, until lentils are done. You may need to drain some water off after cooking.
Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens or fresh spinach and top with crumbled goat's cheese or feta and walnuts.
Notes:
Makes 4 servings
