Cook the lentils on the week-end and enjoy them in this salad or other recipes for 3-4 days.
Best to use Lentils du Puy (French lentils) but could work with green lentils too.
1 cup French Lentils uncooked
2 cups of red leaf lettuce
1 tomato diced
1 green pepper diced
1 carrot diced finely
1 shallot chopped
2 tbsp. of the Dijon vinaigrette made with (Extra Virgin Olive oil, Dijon Mustard, Red wine vinegar, sea salt and black pepper)
Rinse the lentils. Pour into a pot and immerse under 2 cups of cold water. Do not salt the water or the lentils will not soften. Bring the water to a boil then lower the heat and simmer for 20min until tender. Drain the lentils and mix, still warm, with chopped tomato, diced green pepper and carrot, and minced shallot and vinaigrette. Serve on a bed of red leaf lettuce.
To make the vinaigrette, whisk with a fork 1 TBSP of red wine vinegar with salt until the salt is absorbed and 1 TSP of Dijon Mustard. Then add 2 1/2 TBSP of Extra Virgin Olive Oil, and finish with black pepper. Whisk until all ingredients are blended into a creamy dressing.
This is a recipe I learned from mom. In my family and generally in France, this salad is served with lukewarm lentils. So good!! I always add 3 TBSP of sauerkraut on the side. It goes so well with the flavor of the Dijon mustard dressing.