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Warm Lentils with Vinaigrette

Recipes / Sides

From The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2005 March 27.

Serves 4.

• 1 quart water
• 1 cup French Le Puy lentils
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• 1/4 red onion, finely chopped
• 4 scallions, finely chopped
• 1/2 cup chopped fresh parsley

In a saucepan, bring the water to a boil. Stir in the lentils, turn down the heat, and cook for 20 to 25 minutes or until the lentils are tender but still have some bite.

Meanwhile, in a bowl, whisk together the salt, pepper, and vinegar until the salt dissolves. Whisk in the mustard. Add the oil in a thin steady stream, whisking until the dressing emulsifies.

When the lentils are cooked, drain them into a colander. Transfer the lentils to a bowl. Spoon half of the dressing over the lentils while they are hot. Stir gently. Let them sit until they are just warm.

Add the onion, scallions, and parsley. Stir and add enough dressing to coat the lentils.

Notes: Haven't tried it yet.