Salade Chaude Aux Lentilles Avec Vinaigrette a la Moutarde

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Salade Chaude Aux Lentilles Avec Vinaigrette a la Moutarde Ingredients

1 c Lentilles du Puy; (French	2 Carrots; diced fine (about
; lentils)* picked	; 3/4 cup)
; over and rinsed	FOR VINAIGRETTE
6 c Water	2 ts White-wine vinegar
1 Onion; chopped fine	1 1/2 tb Dijon mustard; or to taste
3 Bacon slices; chopped	1/4 c Olive oil
1 Garlic clove; halved	1 bn Arugula; coarse stems
1/4 ts Dried thyme	; discarded, washed
2 Fresh flat-leafed parsley	; well and spun dry
; cup leaves

Instructions for Salade Chaude Aux Lentilles Avec Vinaigrette a la Moutarde

In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled. Reheat lentils before proceeding with recipe. Make vinaigrette: Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified. Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper. Just before serving, arrange arugula decoratively around salad. Serves 6. Gourmet March 1995 Converted by MC_Buster. Per serving: 713 Calories (kcal); 65g Total Fat; (79% calories from fat); 10g Protein; 27g Carbohydrate; 16mg Cholesterol; 682mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: SaladCuisine: Uncategorized

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