Photograph of the finished Lentilles du Puy

France · Salad đậu lăng Puy trộn dầu giấm

Lentilles du Puy

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lentils Lentils 600 g
  • Photograph of Shallots Shallots 2.4
  • Photograph of Dijon mustard Dijon mustard 80 g
  • Photograph of Wine vinegar Wine vinegar 120 ml
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Carrot Carrot 1.6
  • Photograph of Parsley Parsley 100 g
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Salt Salt 20 g
  • Photograph of Chicken eggs Chicken eggs 8

Method

  1. 1 Cook Puy lentils with thyme and carrots in unsalted water for 22 minutes.
  2. 2 The salt in the cooking water hardens the Puy lentil skins, so only add salt after they are cooked.
  3. 3 The beans should be whole and slightly firm when bitten; if they crumble, they become a stew, not a salad.
  4. 4 Beat the Dijon mustard with the wine vinegar, then pour in olive oil in a slow stream until the sauce thickens.
  5. 5 Mix the warm lentils with the sauce; warm lentils absorb twice as much sauce as cooled lentils.
  6. 6 Add chopped red onion and parsley, let cool, and arrange soft-boiled eggs on top when serving.
Start cooking