Recipe by Daydream
Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.
Top Review by ctrmom
My husband, 18 yr old daughter, and I all loved this for dinner tonight. We ate it warm because we didn't want to wait for it to cool. I used fresh parsley rather than mint since that is what I had. I will definitely make this again and again... so good!
- 3 1⁄2 cups water (28 fl oz)
- 1⁄2 onion
- 2 cloves
- 1 1⁄2 cups puy lentils (10 oz)
- 1 slice lemon, zest of
- 2 cloves garlic, peeled
- 1 fresh bay leaf
- 2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh mint leaves, finely chopped
- 3 green onions, finely chopped
Directions See How It's Made
- Peel the half-onion and stud with the cloves.
- Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
- Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
- Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
- In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
- Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
- Allow to stand for 30 minutes so that the flavors absorb.
- Serve at room temperature.