Green French lentils, or lentilles de Puy, have a nutty, peppery flavor and a firm texture that holds up well to cooking and marinating. Top the salad with a poached egg or garnish with wedges of hard-boiled eggs for a satisfying meatless Monday meal, or serve the salad as is as a delicious accompaniment to a simple roast chicken or broiled salmon.
Green Lentil Salad with Red Peppers and Shallots
- 1 cup (7 oz./220 g) small green lentils
- 3 Tbs. extra-virgin olive oil
- 1 1/2 cups (5 oz./150 g) thinly sliced shallots
- 1/2 cup (3 oz./90 g) roasted red pepper strips
- 3 1/2 Tbs. sherry vinegar
- 3 Tbs. coarsely chopped fresh flat-leaf parsley
- 1/2 tsp. salt
1. Pick over the lentils to remove misshapen ones, then rinse and drain. Bring a saucepan of water to a boil over high heat. Add the lentils, reduce the heat and simmer until the lentils are tender to the bite, 18 to 25 minutes.
2. Meanwhile, in a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Reduce the heat and cook, stirring frequently, until the shallots are browned, 5 to 8 minutes more. Set aside.
3. Drain the lentils and put in a bowl. Stir in the bell pepper strips, vinegar, parsley, salt, shallots and the remaining 1 Tbs. olive oil.
4. Serve the salad warm or at room temperature, stirring well before serving. Serves 4.
Recipe adapted from Williams Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira