French Lentil Salad

Ingredients

• 300 g Puy or beluga lentils
• 2 pieces shallots, finely diced
• 1 pieces carrot
• 1 pieces bay leaf
• 2 tsp Dijon mustard
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 30 g flat-leaf parsley
• 3 tbsp chives, chopped
• 1 pieces garlic clove

Steps

1. 1
   Rinse the lentils and simmer them in unsalted water with the whole carrot, garlic clove and bay leaf for 20-25 minutes until tender but intact. Salting the water now makes the skins tough.
2. 2
   Drain and discard the carrot, garlic and bay.
3. 3
   Whisk the mustard with the vinegar, then whisk in the oil in a stream to emulsify. Season firmly.
4. 4
   Pour the dressing over the lentils while they are still hot and fold through the diced shallots.
5. 5
   Leave 20 minutes to absorb, stirring once or twice.
6. 6
   Fold through the herbs only once the lentils have cooled to warm, so they stay green.
7. 7
   Serve warm or at room temperature — it keeps three days in the fridge.