French lentil salad
French lentil salad combines firm lentils, finely cut vegetables and soft goat’s cheese. Warm lentils absorb mustard-lemon dressing better; add herbs and cheese after a short cooling rest.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Sort the lentils
Rinse lentils and remove debris. Use green lentils that hold their shape, not split red lentils. Very finely dice carrot and celery and mince garlic.
Start cooking
Put lentils in a saucepan with stock, bay leaf and thyme. Bring to the boil, reduce heat and simmer gently for 15 minutes without vigorous bubbling.
Add the vegetables
Add carrot and celery and cook for 8–12 minutes more until lentils are tender with a little bite. Taste several rather than relying on the timer. Drain remaining liquid and remove bay leaf and thyme stalks.
Make the dressing
Mix mustard, lemon juice, honey, garlic, salt and pepper. Gradually whisk in oil until smooth. The dressing should be sweet-tart and evenly emulsified without a separate oil layer.
Dress warm lentils
Transfer well-drained lentils and vegetables to a wide bowl and mix with dressing. Rest for 15 minutes to absorb flavour and cool from hot. Do not mash with a spoon.
Add cheese and parsley
Fold in chopped parsley and crumbled goat’s cheese, leaving some larger pieces. Serve warm or cool without lettuce, tomatoes or extra garnish.
Little hint
Small French green lentils work best, but ordinary green lentils are suitable if watched carefully. Add cheese after cooling so it does not dissolve into a sticky mass.
Frequently asked questions
What should I watch out for when cooking?
Small French green lentils work best, but ordinary green lentils are suitable if watched carefully. Add cheese after cooling so it does not dissolve into a sticky mass.
How should I prepare the ingredients?
Rinse lentils and remove debris. Use green lentils that hold their shape, not split red lentils. Very finely dice carrot and celery and mince garlic.
