Classic French Bistro Lentil Salad

Ingredients

• 1 cup French Puy lentils
• 3 cups Water or vegetable broth
• 1 piece Bay leaf
• 1 large Shallot, finely minced
• 1 tablespoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 4 tablespoons Extra-virgin olive oil
• 0.25 cup Fresh flat-leaf parsley, chopped
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Rinse the Puy lentils thoroughly under cold water to remove any debris.

2. 2

   Place lentils in a medium saucepan with water and the bay leaf; bring to a boil.

3. 3

   Reduce heat and simmer uncovered for 20-25 minutes until tender but still firm to the bite.

4. 4

   While lentils cook, whisk together the minced shallots, Dijon mustard, and red wine vinegar in a small bowl.

5. 5

   Slowly drizzle in the olive oil while whisking constantly to create an emulsified vinaigrette.

6. 6

   Drain the cooked lentils well and discard the bay leaf.

7. 7

   While the lentils are still warm, toss them with the vinaigrette so they absorb the flavors.

8. 8

   Fold in the chopped parsley and season with salt and pepper before serving at room temperature.