Salade Chaude aux Lentilles Avec Vinaigrette à la Moutarde
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 6 cups water
- 1/4 cup olive oil
- 1/4 teaspoon dried thyme
- 1 garlic clove, halved
- 1 onion, chopped fine
- Carbohydrate 26 g(9%)
- Cholesterol 10 mg(3%)
- Fat 16 g(24%)
- Fiber 5 g(20%)
- Protein 11 g(22%)
- Saturated Fat 3 g(16%)
- Sodium 170 mg(7%)
- Calories 280
Preparation 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. Reheat lentils before proceeding with recipe. Make vinaigrette: Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified. Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper. Just before serving, arrange arugula decoratively around salad.
Preparation 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. Reheat lentils before proceeding with recipe. Make vinaigrette: Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified. Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper. Just before serving, arrange arugula decoratively around salad.
