Curried Warm Lentil Salad

Name: Curried Warm Lentil Salad
Cuisine: French
Ingredients: 1 very large shallot, finely chopped; 1 teaspoon finely crushed dried green peppercorns; 1 green bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 2 tablespoons chopped fresh parsley leaves; 3 tablespoons wine or cider vinegar; 3 tablespoons wine or cider vinegar; Pepper from the mill; 1 clove garlic, coarsely chopped; 1 scallion, thinly sliced; 1 red bell pepper, seeded and sliced; ½ cup pure olive oil; 1½ teaspoons fresh curry powder; 1 small yellow onion, peeled and stuck with 2 cloves; 1 small yellow onion, peeled and stuck with 2 cloves; 2 cups dried green lentils, picked over; 1 bay leaf; Salt; 1 sprig fresh thyme; 5 parsley stems

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Although this recipe calls for green Le Puy lentils imported from France, you can make it with the lentils of your choice. Simply adjust the cooking time.

Ingredients

2 cups dried green lentils, picked over
1 small yellow onion, peeled and stuck with 2 cloves

Europe
France
Vegan
Gluten-free

Method

Soak the lentils in barely lukewarm water for 1 hour. Discard the soaking water and put the lentils in a large saucepan. Cover the lentils with fresh cold water to cover by 1 inch. Slowly bring to a boil over medium heat, add the onion, and the thyme, parsley stems, and bay leaf tied together into a bouquet garni, and salt and pepper. Bring back to a boil, then turn down to low heat and cook, c