Gastronomixs

Farmer's lentil salad

This salad uses ‘Lentilles du Puy’, or Du Puy lentils. These are dark green lentils with a firm structure. 

Makes 1500g.

Farmer's lentil salad

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Ingredients

500

g

Du Puy lentils

1

 

onion

6

 

cloves

250

g

carrots, finely diced (brunoise)

1

stalk

celery, finely diced (brunoise)

150

g

smoked bacon bits

1

 

shallot, sliced into thin rings

50

ml

Cabernet Sauvignon dressing

2

tbsp

chives, finely chopped

2

tbsp

coriander, finely chopped

1

stalk

celery, finely diced (brunoise)

As needed:

 

salt and pepper

Preparation method

  • Soak the lentils in cold water for up to one hour.
  • Drain and rinse in a fine sieve.
  • Transfer the lentils to a suitable pan and add cold water until the lentils are covered by at least 2.5cm of water.
  • Peel the onion, cut in half, and stud the two halves with cloves.
  • Add the clove-studded onion to the lentils.
  • Bring to the boil and add salt at the end of the cooking process.
  • Boil for around 20 minutes and check how far done they are at regular intervals.
  • Briefly blanch the carrot and one celery stick in boiling water to which salt has been added.
  • Immediately cool in iced water.
  • Fry the smoked bacon bits in a dry frying pan.
  • Mix the cooled lentils with the blanched carrot and celery, fried bacon, and shallot.
  • Season to taste with the dressing, salt, and pepper.
  • Lastly, mix in the raw celery and finely chopped coriander and chives.

Serving suggestions

  • Serve as a salad with components of avocado, sweetcorn, and coriander.
  • As part of a main course, e.g. with roasted lemon chicken.
  • Delicious with a salmon dish.

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