Warm lentil salad with mustard seed vinaigrette

Name: Warm lentil salad with mustard seed vinaigrette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 250 g (8 oz) lentils; 50 g (1¾ oz) unsalted butter; 100 g (3¼ oz) carrots, diced; ½ onion, diced; 100 g (3¼ oz) smoked bacon, diced; 300 ml (10 fl oz) chicken stock; 1 lettuce; 30 g (1 oz) wholegrain mustard; 2 teaspoons white wine vinegar; 100 ml (3¼ fl oz) olive or peanut (groundnut) oil; 100 ml (3¼ fl oz) olive or peanut (groundnut) oil; 3 tablespoons chopped fresh parsley

Preparation info

Serves
6

Difficulty
Medium
Ready in
55 min

Appears in

Vegetables

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.

Ingredients

250 g (8 oz) lentils
50 g (1¾

Gluten-free

Method

Soak the lentils in cold water overnight. Drain.
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.
Pour the mixture i