Description
Ina Garten’s French lentil salad blends Mediterranean flavors with hearty legumes. Crisp vegetables and tangy vinaigrette create a refreshing dish you’ll savor with each delightful bite.
Ingredients
Scale
- 1 cup (240 ml) French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 2 carrots, scrubbed and ½-inch diced
- 1 leek, white and light green parts, sliced ¼-inch thick
- 2 tbsps plus ¼ cup (80 ml) good olive oil
- 2 tbsps red wine vinegar
- 1 tsp unsalted butter
- 1 tsp minced garlic
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 4 tsp Dijon mustard
Instructions
- Vegetable Sauté: Heat olive oil in a medium skillet over moderate heat. Gently cook leeks and carrots until softened and translucent, approximately 5 minutes. Add minced garlic and sauté for an additional minute to release aromatic flavors.
- Lentil Preparation: In a large pot, combine lentils with water, whole clove-studded onion, and diced turnip. Bring to a vigorous boil, then reduce heat and simmer uncovered for 20 minutes until lentils approach tender consistency.
- Lentil Processing: Discard the clove-studded onion and turnip pieces. Drain lentils thoroughly using a colander, ensuring minimal residual liquid.
- Flavor Incorporation: Transfer drained lentils to a mixing bowl. Integrate the sautéed leek and carrot mixture, folding in melted butter to distribute evenly.
- Vinaigrette Creation: Whisk olive oil, Dijon mustard, vinegar, salt, and freshly ground black pepper in a small bowl until thoroughly emulsified.
- Final Composition: Drizzle the prepared vinaigrette over the lentil mixture, ensuring comprehensive flavor distribution. Allow the salad to rest for 15 minutes, permitting flavors to meld and intensify.
- Serving: Present the lentil salad at warm or room temperature, showcasing the harmonious blend of textures and seasonings. Adjust salt and pepper to personal preference if needed.
Notes
- Vegetable Softening Technique: Sauté leeks and carrots gently to create a flavor base without burning, which develops a subtle sweetness and prevents bitter undertones.
- Lentil Cooking Precision: Monitor lentil tenderness carefully during simmering to avoid overcooking, ensuring a perfect al dente texture that maintains structural integrity.
- Flavor Infusion Strategy: Let the salad rest for 15 minutes after dressing to allow vinaigrette to penetrate lentils, creating a more complex and harmonious taste profile.
- Temperature Flexibility: Serve the salad warm or at room temperature to optimize flavor development and maintain the salad’s delicate texture and aromatic qualities.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 5 mg