Warm Puy Lentil Salad Food

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened - around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
• Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

SALMON & PUY LENTIL SALAD WITH OLIVE DRESSING

Steps:

• Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
• Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
• Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
• Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
• Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
• Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH

Steps:

• Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
• In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
• Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

FRENCH PUY LENTIL SALAD

Steps:

• 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.

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH

Steps:

• Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
• When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

WARM PUY LENTIL AND GREEN BEAN SALAD

Steps:

• In a large frying pan, heat the oil, then add the onion. Cook for 5 minutes, or until softened.
• Bring a small pan of water to the boil. Add the eggs and simmer for 7 minutes, adding the beans halfway through.
• Meanwhile, add the tomatoes and peppers to the onion and cook for 3 minutes. Add the puy lentils and stir for 2 minutes, until heated through. Remove the frying pan from the heat and stir in the balsamic vinegar and maple syrup. Season to taste.
• Drain the eggs and beans. Leave the eggs for a couple of minutes to cool slightly then peel off the shells and halve. Spoon the lentil mix onto a large serving plate and arrange the beans and eggs on top. Finish with freshly ground black pepper.