Puy lentils dressed warm in a mustard vinaigrette with red onion, cherry tomatoes, parsley and feta. Serves 4.
200g
1,000ml
1piece
2tbsp
1tsp
4tbsp
0.5tsp
1pinch
0.5piece
200g
15g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 1,000ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 0.5piece | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 15g | — | — | |
| 12 | | 100g | — | — |
Put the lentils in the sieve.
Dried Puy lentils · 200 g
Pour 1 litre of water into the medium saucepan.
Water · 1,000 ml
Add the bay leaf.
Bay leaf · 1 pieceBring to the boil, then simmer for about 20 minutes, until the lentils are tender but still hold their shape.
Lift out the bay leaf with the tongs and throw it away.
Tip the lentils into the large salad bowl.
Pour the vinegar into the small bowl.
Red wine vinegar · 2 tbsp
Add the mustard.
Dijon mustard · 1 tspAdd the olive oil.
Extra-virgin olive oil · 4 tbspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper and whisk with the fork.
Ground black pepper · 1 pinch
Pour the dressing over the warm lentils and stir so they soak it up.
Lay the red onion half on the chopping board.
Red onion · 0.5 piece
Lay the cherry tomatoes on the chopping board.
Cherry tomatoes · 200 gCut them into quarters.
Add them to the bowl.
Lay the parsley on the chopping board.
Flat-leaf parsley · 15 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Put the lentils in the sieve.⏱ 10sResultDried Puy lentils |
| 2 | Dried Puy lentilsstep 1 | | Rinse them under cold running water.⏱ 30sResultRinsed lentilsused in step 4 |
| 3 | 1,000 ml | | Pour 1 litre of water into the medium saucepan.⏱ 10sResultWater |
| 4 | Rinsed lentilsstep 2 | | Add the lentils.⏱ 10sResultLentils and water |
| 5 | 1 piece | | Add the bay leaf.⏱ 5sResultLentils with bay |
| 6 | — | | Bring to the boil, then simmer for about 20 minutes, until the lentils are tender but still hold their shape.⏱ 20 minResultTender lentils |
| 7 | Tender lentilsstep 6 | | Drain in the colander.⏱ 20sResultDrained lentils |
| 8 | — | | Lift out the bay leaf with the tongs and throw it away.⏱ 10sResultLentils without bay |
| 9 | Lentils without baystep 8 | | Tip the lentils into the large salad bowl.⏱ 10sResultLentils without bay |
| 10 | 2 tbsp | | Pour the vinegar into the small bowl.⏱ 10sResultRed wine vinegar |
| 11 | 1 tsp | | Add the mustard.⏱ 5sResultDijon mustard and red wine vinegar |
| 12 | 4 tbsp | | Add the olive oil.⏱ 10sResultVinaigrette base |
| 13 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted vinaigrette |
| 14 | 1 pinch | | Add a pinch of pepper and whisk with the fork.⏱ 30sResultMustard vinaigrette |
| 15 | Mustard vinaigrettestep 14 | | Pour the dressing over the warm lentils and stir so they soak it up.⏱ 30sResultDressed warm lentils |
| 16 | 0.5 piece | | Lay the red onion half on the chopping board.⏱ 5sResultRed onion |
| 17 | Red onionstep 16 | | Trim the ends and peel off the skin.⏱ 20sResultPeeled red onion |
| 18 | Peeled red onionstep 17 | | Chop it finely.⏱ 45sResultChopped red onion |
| 19 | Chopped red onionstep 18 | | Add it to the bowl.⏱ 10sResultLentils and onion |
| 20 | 200 g | | Lay the cherry tomatoes on the chopping board.⏱ 5sResultCherry tomatoes |
| 21 | Cherry tomatoesstep 20 | | Cut them into quarters.⏱ 1 minResultQuartered cherry tomatoes for the lentils |
| 22 | Quartered cherry tomatoes for the lentilsstep 21 | | Add them to the bowl.⏱ 10sResultLentil salad base |
| 23 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultParsley sprigs |
| 24 | Parsley sprigsstep 23 | | Chop the leaves roughly.⏱ 30sResultChopped parsley |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 386kcal | |
| 17g | |
| 20g | |
| 5g | |
| 37g | |
| 4g | |
| 9g | |
| 644mg |
Puy lentils dressed warm in a mustard vinaigrette with red onion, cherry tomatoes, parsley and feta. Serves 4.
What you’ll doYou will cook puy lentils until just tender, dress them warm in a mustard vinaigrette, then add red onion, cherry tomatoes, parsley and feta.