Lentils Vinaigrette Recipe
Ingredients
| Lentils | 1/2 pound | |
| Medium-size onion | ||
| Medium-size carrot | ||
| Bay Leaf | 1 | |
| 2 sprigs fresh thyme, or 1/2 teaspoon dried | ||
| 2 sprigs parsley, plus 2 tablespoons chopped parsley | ||
| Salt | To Taste | |
| Vegetable oil | 3 Tablespoon | |
| White wine vinegar | 1 1/2 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Shallots | 3 , finely chopped | |
| Ground pepper | 1 To taste | |
| Red bell pepper | 1 Small | |
Directions
GETTING READY
1) Put lentils in colander and rinse under cold water.
2) Strip onion and cut into quarter.
3) Peel carrot and cut crosswise into 4 pieces.
4) Double up a cheesecloth and put bay leaf, thyme, and 2 sprigs parsley and tie.
5) Core, halve, and seed red bell pepper, cut into 1/4-inch dice. Keep aside.
MAKING
6) In a large saucepan add lentils and cover with cold water.
7) Mix onion, carrot, and bouquet garni.
8) Sprinkle salt and simmer uncovered over medium-low heat. Cook for 45 minutes.
9) In a small bowl beat with fork oil, vinegar, garlic, shallots, and salt and pepper.
10) Take off onion, carrot, and bouquet garni.
11) Drain out the lentils and shift into large bowl.
12) Stir vinaigrette and pour over lentils.
SERVING
13) Place lentils in the dinner plates and sprinkle diced bell pepper and chopped parsley on top.
1) Put lentils in colander and rinse under cold water.
2) Strip onion and cut into quarter.
3) Peel carrot and cut crosswise into 4 pieces.
4) Double up a cheesecloth and put bay leaf, thyme, and 2 sprigs parsley and tie.
5) Core, halve, and seed red bell pepper, cut into 1/4-inch dice. Keep aside.
MAKING
6) In a large saucepan add lentils and cover with cold water.
7) Mix onion, carrot, and bouquet garni.
8) Sprinkle salt and simmer uncovered over medium-low heat. Cook for 45 minutes.
9) In a small bowl beat with fork oil, vinegar, garlic, shallots, and salt and pepper.
10) Take off onion, carrot, and bouquet garni.
11) Drain out the lentils and shift into large bowl.
12) Stir vinaigrette and pour over lentils.
SERVING
13) Place lentils in the dinner plates and sprinkle diced bell pepper and chopped parsley on top.
Chef
