Linsensalat

A warm lentil salad where the grains remain firm to the bite. The smoky fat from the bacon and the sharp acidity of the vinegar create a bold balance, typical of Germanic tables.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 622
• Protein: 36 g
• Carbs: 51 g
• Fat: 27 g

Ingredients

• 400 g Green lentil ( rinsed )
• 150 g Smoked lardons ( plain )
• 1 piece Onion ( finely minced )
• 2 piece Carrot ( small diced )
• 3 tbsp Red wine vinegar
• 4 tbsp Rapeseed oil
• 1 tbsp Mustard
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( hot )

Instructions

1. Preparing aromatics

   Cut the carrots and onion into a regular mirepoix (5mm cubes). Rinse the lentils in clear water until the water runs clear.

2. Browning and sweating

   In a sauté pan, brown the bacon bits. When the fat has rendered and they are crispy, add the onion and carrots. Sweat them without excessive browning.

3. Cooking the lentils

   Add the lentils and pour in the stock. Bring to a boil, then lower the heat. Simmer covered. The lentils should be tender but must not turn into mush.

4. Emulsifying the sauce

   While cooking, mix the mustard, vinegar, and rapeseed oil. Whisk to obtain a bound sauce that coats the spoon.

5. Seasoning while warm

   Drain the lentils if any liquid remains. Pour the sauce over the lentils while they are still hot: this is when they absorb the flavors. Add the chopped parsley at the last moment to keep its freshness.

Chef's tips

• Never salt the lentil cooking water, as it toughens their skin.
• Adding the vinaigrette to hot lentils is crucial: the thermal shock allows the sauce to penetrate the legume.

Storage

Keeps for 3 days in the refrigerator. It is often better the next day, once the flavors have thoroughly infused.