Best 2 Puy Lentil Salad Recipes

**Puy lentil salad: a delightful journey through flavors and textures**

A delightful symphony of flavors and textures awaits in the realm of puy lentil salads. Hailing from the volcanic region of Le Puy in France, these small, dark-green lentils hold a distinctive earthy flavor that pairs wonderfully with a variety of ingredients. Indulge in a culinary adventure as we explore three tantalizing puy lentil salad recipes that showcase the versatility of this humble legume. From a refreshing Mediterranean-inspired salad bursting with fresh herbs and tangy dressing to a hearty and rustic salad featuring roasted vegetables and a creamy goat cheese dressing, and a vibrant and flavorful Indian-spiced salad that tantalizes the taste buds with its aromatic blend of spices, each recipe promises a unique and unforgettable experience. Get ready to embark on a culinary journey where taste and texture collide in perfect harmony.

Let's cook with our recipes!

FRENCH PUY LENTIL SALAD

French Puy Lentil Salad image

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Provided by Daydream

Categories Lentil

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups water (28 fl oz)
1/2 onion
2 cloves
1 1/2 cups puy lentils (10 oz)
1 slice lemon, zest of
2 cloves garlic, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint leaves, finely chopped
3 green onions, finely chopped

Steps:

Peel the half-onion and stud with the cloves.
Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
Allow to stand for 30 minutes so that the flavors absorb.
Serve at room temperature.

Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4

PUY LENTIL SALAD WITH FETA CHEESE

Puy Lentil Salad With Feta Cheese image

Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.

Provided by WizzyTheStick

Categories Lentil

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup puy lentils
1 bay leaf
3/4 cup green beans, trimmed and sliced in fourths
1 carrot, peeled and diced
1 stalk celery, diced
2 tablespoons fresh cilantro, finely chopped
1 small red onion, chopped
3 ounces feta, crumbled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
sea salt
fresh ground black pepper
1/2 cup ham (diced)

Steps:

Place the lentils and bay leaf in a saucepan with water.
Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
Discard the bay leaf, drain the lentils, and leave them to cool.
While the lentils are cooking, chop the beans, carrot and celery.
Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
Whisk together the oil and rice vinegar and dress the salad.
Season with salt and pepper to taste.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.

Rinse the Lentils: Before cooking the lentils, rinse them thoroughly in a fine-mesh strainer. This will remove any dirt or debris.

Cook the Lentils Properly: Follow the instructions in the recipe for cooking the lentils. Overcooking can make them mushy, while undercooking can leave them hard.

Use Fresh Vegetables: Fresh vegetables will give your salad the best flavor and texture. If possible, buy them from a local farmers market or organic grocer.

Choose a Good Dressing: The dressing is what will bring all the flavors of the salad together. Choose a dressing that you enjoy and that complements the other ingredients.

Garnish with Herbs: Fresh herbs can add a pop of color and flavor to your salad. Some good options include parsley, cilantro, basil, or mint.

Conclusion:

Puy lentil salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. It's packed with protein, fiber, and vitamins, and it's also a good source of iron and calcium. With its earthy flavor and nutty texture, puy lentils are a great addition to any salad, and they pair well with a variety of vegetables and dressings. So next time you're looking for a healthy and satisfying meal, give puy lentil salad a try.