Classic French Bistro Lentil Salad Recipe
Puy lentils tossed in a sharp Dijon vinaigrette with minced shallots and fresh parsley.
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Cooking tools:
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- Chef's knife
- Cutting board
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- Measuring spoon
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
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
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