Simply delicious and tasty, this salad can be served warm or cold.
Lentil and shallots salad
The dressing will be added at the last minute.
500 g lentils
1 peeled onion with 2 cloves inserted
2 garlic cloves
½ a bunch of roughly chopped fresh coriander
300 g shallots or red onions
Salt and pepper
FOR THE DRESSING
1 TBS Dijon mustard
2 TBS Xeres vinegar
3 TBS olive oil
Juice of ½ a lemon
1 TBS liquid honey
Salt and pepper
- Step 1 Rinse the lentils with cool fresh water, drain, remove the onion skin, insert the cloves, and peel the garlic clove. Place all these ingredients in a medium size pot and cover with water. Add salt, pepper and start cooking. Count 15 to 20 minutes after the boiling point. The lentils have to remain a bit crunchy.
- Step 2 Pre-heat the oven to 180° (Th 6). Peel and mince the shallots or the red onions and mix them together with a bit of oil, salt and pepper. Spread them on a sheet of wax paper and put them in the oven for about 10 minutes until they are soft and light golden. In the meanwhile, chop the fresh herbs, set aside, and prepare the dressing by mixing the mustard, the vinegar, salt and freshly ground pepper, lemon juice and honey. Bring the shallots out of the oven, sprinkle Xeres vinegar over them, mix, and let them cool down. Drain the lentils when they are done, discard the onion and the garlic. Allow time to get to a lukewarm or cold temperature and add the minced shallots and the chopped herbs. Mix it all together and set aside until it’s time to serve.
- Step 3 The dressing will be added at the last minute. This dish can be served warm or cold. Serve with soft-boiled eggs to make it a main dish.