French Lentil Salad
By Recipe courtesy of Anova
Images
Serves
Serves 6
Ingredients
- 2 cups water
- 1 cup dried lentils
- ½ onion, diced
- 1 small carrot, diced
- 1 small celery rib, diced
- 4 sprigs thyme
- 1 bay leaf
- Kosher salt
- ¼ cup extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- ¾ teaspoon Dijon mustard
- ¼ cup chopped fresh parsley
Procedure
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and ¼ teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and ¾ teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs.
Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature.
Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.
Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and ¼ teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and ¾ teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs.
Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature.
Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.
French Lentil Salad
By Recipe courtesy of Anova
Serves
Serves 6
Ingredients
- 2 cups water
- 1 cup dried lentils
- ½ onion, diced
- 1 small carrot, diced
- 1 small celery rib, diced
- 4 sprigs thyme
- 1 bay leaf
- Kosher salt
- ¼ cup extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- ¾ teaspoon Dijon mustard
- ¼ cup chopped fresh parsley
Procedure
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and ¼ teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and ¾ teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs.
Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature.
Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.
Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and ¼ teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and ¾ teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs.
Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature.
Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.