Salade de Lentilles du Puy- Puy Lentil Salad

Discover a tantalizing lentil salad that transcends the notion of salads being just side dishes. Utilizing exquisite French lentils, vibrant beetroot, creamy goat cheese, and a zesty dill vinaigrette, this dish promises an explosion of flavors and textures. Perfect as a starter serving four, it's bound to be a favorite even among the staunchest of meat lovers.

Ingredients

🍈 1 cup pre-cooked French lentils
🌿 1 bay leaf
🌿 1 teaspoon dried thyme
🧂 1 teaspoon salt
🥳 2 tablespoons sunflower oil
🍇 2 tablespoons white wine vinegar
🌿 1 bunch fresh dill, finely chopped
🧂 Pinch of sugar
🧂 Pinch of salt
🥒 2 medium beetroots (pre-roasted)
🧀 100g fresh goat cheese (or mozzarella/feta as alternatives)
🧂 Salt and black pepper to taste

Instructions

1- Prep the Lentils:

• Rinse the French lentils under cold water and add them to a pot.
• Cover the lentils with at least twice their volume in cold water.
• Add the bay leaf, thyme, and salt to flavor the water.
• Bring the water to a slow boil and allow the lentils to cook for about 15 minutes. Taste at the 12-minute mark to check for doneness; they should be al dente.
• Once cooked, drain the lentils and rinse them under cold water to stop further cooking. Remove the bay leaf and thyme.

2- Prepare the Dill Vinaigrette:

• In a blender, combine sunflower oil, white wine vinegar, chopped dill, a pinch of sugar, and a pinch of salt.
• Blend until smooth, adjusting seasoning to taste with more salt or sugar if necessary.

3- Prepare the Beetroot:

• If using pre-roasted beetroot, peel off the skin and rinse to remove any leftover skin bits.
• Slice the beetroot thinly using a mandolin or a sharp knife.

4- Assemble the Salad:

• On a serving platter, arrange a base layer of the cooked lentils.
• Layer the sliced beetroot over the lentils.
• Crumble the goat cheese over the top.
• Drizzle generously with the dill vinaigrette.
• Finish with a sprinkle of salt and black pepper to taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 as a starter
Equipment: Pot, Strainer, Blender, Mandolin or sharp knife

Cooking Tips:

• If beetroot is unavailable, try substituting with roasted butternut squash or pumpkin.
• Experiment with other herbs like parsley or basil if dill isn’t favored.

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French Lentil Salad with Beetroot, Goat Cheese, and Dill Vinaigrette