Warm lentil salad with mustard seed vinaigrette


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Vegetables: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This traditional regional salad, high in protein, may be sewed with crustaceans such as prawns. Normally, the small French Puy lentils are used as they hold their shape well. However, other lentils with the same qualities could be substituted for these. Red lentils are not suitable as they soften to a purée.


  • 250 g (8 oz) lentils
  • 50 g ( oz) unsalted butter
  • 100 g ( oz) carrots, diced
  • ½ onion, diced
  • 100 g ( oz) smoked bacon, diced
  • 300 ml (10 fl oz) chicken stock
  • 1 lettuce


  1. Soak the lentils in cold water overnight. Drain.
  2. Melt the butter in a large saucepan, add the vegetables and bacon and cook gently until the vegetables are soft, but not brown. Add the lentils and chicken stock to the saucepan. Cover and simmer very gently for 30–35 minutes, or until the lentils are tender. Season with salt and pepper.
  3. Pour the mixture into a sieve to drain off the liquid. Transfer the lentils, vegetables and the bacon to a large bowl.
  4. To make the vinaigrette, place the mustard and vinegar in a bowl and whisk to combine. Season with salt and freshly ground black pepper and very slowly add the olive or peanut oil, whisking constantly. Finally, add the parsley.
  5. Toss the warm lentils, vegetables and bacon with the vinaigrette. Arrange a bed of lettuce leaves on a plate and pile the warm salad in the centre.