Basic Method for Cooking Lentils: Lentils Vinaigrette

Preparation info

    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This is ubiquitous in Lyons restaurants in France, where you’ll be served a hot slice of juicy sausage with lentils as you look over the menu. Here are instructions for lentils vinaigrette, with and without sausage.

Makes 6 Appetizer Servings, or More

Ingredients

    Method

    1. Prepare the lentils as directed in the Basic Method.
    2. To make the vinaigrette: In a medium bowl, whisk together the vinegar, mustard, and salt and pepper. Gradually whisk in the olive oil. Taste and correct the seasonings and vinegar/oil balance, if needed. Whisk in the parsley and shallots. Add the drained lentils while they are still warm; stir gently. Set aside and let cool to room temperature.