French Lentils with Vinaigrette
Ingredients
| 150 g | green French lentils |
| 1 | bay leaf |
| 1 sprig | fresh thyme |
| 1 | carrot, finely chopped |
| 3-4 | garlic cloves |
| 1 | onion, finely chopped |
| — | salt and freshly ground black pepper |
| 1.5 tsp | red wine vinegar (for the vinaigrette) |
| 30 ml | olive oil (for the vinaigrette) |
| 1/2 tsp | Dijon mustard (for the vinaigrette) |
| 1 sprig | fresh oregano (for the vinaigrette) |
| 1-2 sprigs | spring onion (for the vinaigrette) |
Instructions
For the lentil salad:
- Rinse the lentils, place them in a large pot and cover with enough water to reach 5-6 cm above them. Add the bay leaf and the thyme. Put the pot over high heat.
- Once the water boils, reduce the heat and season the lentils with a little salt. Leave to simmer for 20-25 minutes until done.
- Drain the cooked lentils and remove the bay leaf and thyme.
- Separately, heat the olive oil in a frying pan. Add the carrots and onion, season with salt and freshly ground black pepper and cook over medium heat for 6-7 minutes until softened.
For the vinaigrette: 5. Mix all the ingredients except the spring onion and stir well. Finely chop the spring onion.
To finish: 6. In a bowl combine the cooked lentils, the sautéed vegetables and the spring onion. Pour over the vinaigrette and mix well. If needed, season the salad with salt and freshly ground black pepper.