Le Puy green lentils… I know this legume (almost) by heart. My parents were producers, and I grew up on his land. I know the requirements of its production, the difficulties faced with the climate and the pride of those who cultivate it. On the other hand, on the plate, it left me sulky for a long time. Finally, today, it’s in salads that I really appreciate it. The little salty, yet very much at home, leaves me rather indifferent.
And question salad, I am rather demanding. A good lentil salad should be tangy and rich in flavor. I like to put onions in it. If these are in pickles, it is of course even better. And it’s so appetizing. With a little chervil, this is a salad that I love!
Lentils, like all legumes, are excellent from a nutritional point of view. Rich in protein, they allow a balanced meal in a vegetarian diet or simply, if you want to reduce your meat consumption. You can accompany this salad with wholemeal bread.
Cooking legumes is sometimes a bit complicated. On the other hand, nothing could be simpler with these lenses. There is no need to soak them, and the pan will take about 25 minutes to cook. With Cookeo, 11 minutes will be sufficient. That’s how I cook them now. And suddenly, it’s even simpler, which allows me to do more often.
Lentil salad, red onion pickles:
3 red onions
100g white wine vinegar
200 g green Puy lentils
1 tbsp mustard (from Charroux)
3 tbsp red wine vinegar
4 tbsp olive oil
Start by preparing the pickles.
Cut these into slices.
In a saucepan, heat the sugar, vinegar and water. Pour this boiling mixture over the onions. Let cool completely.
Cook the lentils.
Put them in a saucepan with plenty of cold, unsalted water. Bring to the boil then simmer gently for 25 to 30 minutes. Best to taste.
In the Cookéo, cover the lentils with 1/2 l of cold, unsalted water, and cook for 11 minutes under pressure.
Rinse them with cold water.
Prepare a vinaigrette. Mix the mustard with the vinegar, then add the oil.
Pour this sauce over the drained lentils.
Add chervil and onion pickles.
To finish: you won’t use all the pickles in this salad, but you can easily find other uses for them.
Vegetable pickles are always prepared this way. A dose of sugar, double in vinegar and triple in water. Nothing easier!
Remember that lentils are always cooked in cold, unsalted water. The salt is only added at the end.
The lentils are cooked when tender to the bite, but still very slightly firm. No question that they end up mashed.