Salade Chaude aux Lentilles Avec Vinaigrette à la Moutarde

Ingredients

  • 3 bacon slices, chopped
  • 1 onion, chopped fine
  • 6 cups water
  • 1 bunch arugula, coarse stems discarded, washed well and spun dry
  • ¼ cup olive oil
  • 1 ½ tablespoons Dijon mustard, or to taste
  • 2 teaspoons white-wine vinegar
  • + 5 more ingredients
    • 2 carrots, diced fine (about ¾ cup)
    • 2 fresh flat-leafed parsley sprigs plus ½ cup leaves, chopped fine
    • ¼ teaspoon dried thyme
    • 1 garlic clove, halved
    • 1 cup lentilles du Puy (French green lentils) picked over and rinsed

1. In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled...

View full recipe at SpringPad

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