Lentil Salad with Vinegar Mushrooms


butterfly Serves: 4

Written By Eydie Desser

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French Le Puy lentils are a staple in France. They have a bit of a peppery flavor and have the ability to retain their shape after cooking. Chef Alain Ducasse, a revered French Chef, created this  special recipe using these lentils that are rich in fiber, protein, B vitamins and minerals. We made it even healthier by eliminating the oil and salt.  A unique technique we introduced is to blend together the boiled onion with sherry vinegar, making a delightful, no oil, “vinaigrette”. The enoki mushrooms give the salad a wonderful textural dimension, and add even more nutrients.

Ingredients

  • 1 cup Le Puy green lentils 
  • 1 large carrot, peeled and cut in half 
  • 1 medium sized red onion, peeled and cut in half 
  • 3 ounces enoki mushrooms, stems removed and rinsed  
  • ¼ cup white wine vinegar 
  • ¼ cup sherry vinegar, or more to taste 
  • freshly ground black pepper, to taste
  • chopped parsley leaves for garnish

Directions

Make the Lentils:
  1. Thoroughly rinse and drain the Le Puy green lentils.  Place in a 3-quart saucepan and cover with water by 2-3 inches.  Add the carrot and onion.  Bring the water to a simmer and cook gently for 15-20 minutes, or until the lentils are firm, and not quite finished cooking.*  The goal is for the lentils to hold their shape. If overcooked they’ll become mushy. Turn off the heat so that the lentils can continue to cook in the water. 
  2. Remove the red onion and carrot to a bowl, and reserve. Brunoise, (finely dice), the carrot, and reserve.
  3. Drain the lentils when just cooked and still retain their shape. Pour into a large bowl or on a parchment lined sheet tray to cool.
Prepare the Mushrooms:
  1. Set aside about 20 of the enoki mushrooms in a bowl.
  2. Pour 2 cups of water and ¼ cup white wine vinegar into a saucepan and bring to a boil.  Add the rest of the mushrooms and cook for 3 minutes, then drain.
Make the “Vinaigrette”:

Place the cooked red onion in the bowl of a small food processor, along with the sherry vinegar and blend until smooth.  Add freshly ground black pepper to taste.

To Serve:

Mix the diced carrot and cooked mushrooms with the lentils. Add the vinaigrette and toss. Add the vinaigrette and toss. Sprinkle the reserved fresh mushrooms on top along with freshly chopped Italian parsley.

butterfly Cook's Notes:

Depending on the age of the lentils, it may take longer to cook. Taste the lentils and if they are just a bit undercooked and a little “chalky,” it’s time to turn off the heat and let the lentils continue to cook in the water while you continue with the recipe.

Inspired by Alain Ducasse “Nature”—one of my favorite chefs of all time!

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