Lentil Salad

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Description[edit]

If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.) Serves 10 persons.

Ingredients[edit]

Vinaigrette[edit]

Procedures[edit]

  1. Rinse Lentils and pick over.
  2. Place in a large saucepan and cover with 3 quarts cold water.
  3. Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
  4. (Time depends on freshness of Lentils; new crop can cook fast, so test often.)
  5. Drain Lentils and transfer to a large bowl.