French Lentil Salad (Lentilles Salade du Puy)
This salad, adapted from “Saveur Cooks Authentic French” (Chronicle, 1999), calls for the tiny gray-green legumes from Le Puy in the Haute-Loire region, but any small lentil can be used. Serve warm with crusty bread.
2 large carrots, scraped and diced
4 shallots, peeled and halved
1/2 cup olive oil, divided use
2 sprigs fresh thyme
3/4 pound lentils (preferably du Puy)
3 tablespoons sherry vinegar
1/4 cup chopped fresh flat-leaf parsley
Heat oven to 350 degrees. Put carrots, shallots and 1/4 cup oil in a roasting pan. Add thyme, season to taste with salt and pepper, and roast, stirring once, until beginning to brown, about 20 minutes.
Add lentils with 3 cups water, stir, and cover tightly with foil. Bake until lentils are tender, about 1 hour. Whisk vinegar with remaining 1/4 cup oil and pour over lentils. Stir in parsley. Makes 6 servings.
Per serving: 335 calories, 38 percent calories from fat, 14 g fat ( 1.9 g sat fat, 10 g mono fat), 0 mg cholesterol, 15 g protein, 38 g carbohydrates, 18 g fiber, 20 mg sodium