Basic Method for Cooking Lentils: Lentils Vinaigrette

Name: Basic Method for Cooking Lentils: Lentils Vinaigrette
Ingredients: ⅓ cup chopped fresh parsley, or more to taste; ¼ cup finely chopped shallots, or more to taste; ½ cup plus 2 tablespoons olive oil, or a combination of olive and vegetable oils; Salt and freshly ground black pepper, to taste; 1 teaspoon Dijon mustard; 1 recipe lentils, cooked according to Basic Method; ¼ cup red wine vinegar

Preparation info

Difficulty
Easy

Appears in

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

1 recipe lentils, cooked according to Basic Method

Dinner

Method

Prepare the lentils as directed in the Basic Method.
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