Puy Lentil Salad - Rachel Khoo - The Little Paris Kitchen

Puy lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are more accessible and cheaper, while still nutritious.

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu is lower in calories and suitable for vegans.

Cover lentils with at least double the volume of cold water in a pot.

Slowly bring to a boil, using cold water for even cooking.

Flavor the water with thyme, a bay leaf, and a teaspoon of salt.

Cook lentils for about 15 minutes, tasting at the 12-minute mark to check doneness.

Prepare the dill vinaigrette by combining 2 tablespoons of sunflower oil, 2 tablespoons of white wine vinegar, a pinch of sugar, and salt, then blend until smooth.

Roast beetroot for 45 minutes, then scrape off the skin and rinse.

Finely slice the beetroot using a mandolin or sharp knife.

Rinse cooked lentils under cold water to stop cooking and remove bay leaf and thyme.

Plate the lentils and top with sliced beetroot and crumbled goat cheese.

Drizzle with dill vinaigrette and finish with a sprinkling of salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens