French Lentil Salad
Sous vide French lentils tossed with a shallot and Dijon vinaigrette and fresh parsley. Ingredients for 6.
Ingredients
| 2 cups | Water |
| 1 cup | Dried lentils |
| 1/2 | Onion, diced |
| 1 small | Carrot, diced |
| 1 small | Celery rib, diced |
| 4 | Thyme sprigs |
| 1 | Bay leaf |
| ā | Kosher salt |
| 1/4 cup | Extra-virgin olive oil |
| 1 small | Shallot, minced |
| 1 tablespoon | Red wine vinegar |
| 3/4 teaspoon | Dijon mustard |
| 1/4 cup | Chopped fresh parsley |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 190ĀŗF (87ĀŗC). Step 2: Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and 1/4 teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour. Step 3: While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and 3/4 teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs. Step 2: Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature. Step 3: Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.
Recipe Temp: 87.8Ā°C. Recipe Time: 01:00. Prep Time: 00:30. From https://recipes.anovaculinary.com/recipe/sous-vide-french-lentil-salad