Lentil salad from Arles

Lentil salad from Arles

By
From
Under the Walnut Tree
Serves
6-7
Photographer
Fanny Bergenström

In Arles, in the south of France, we once came across a pleasant Puy lentil salad with roasted capsicums, which served as a model for this version. Puy lentils are very tasty and keep their shape when cooked.

Ingredients

Quantity Ingredient
400g puy lentils
2 roasted red capsicums
1 litre mild chicken or vegetable stock
2 teaspoons dried thyme
3 celery stalks, thinly sliced
2 red onions, finely chopped
large handful fresh flat-leaf parsley, chopped
1/2-1 teaspoon sea salt flakes
freshly ground black pepper
2 tablespoons fresh lemon juice
4 tablespoons olive oil, or to taste

Method

  1. Soak the lentils in cold water for 1-2 hours. Meanwhile, roast the capsicums. Once the capsicums are done, peel off and discard the skin, then dice them and set aside.
  2. Drain the soaked lentils. Bring the stock to the boil with the dried thyme, add the lentils and cover. Lower the heat and simmer slowly for 10-20 minutes. Check the lentils now and then, to make sure they don’t overcook.
  3. In the meantime, prepare the celery, onions and flat-leaf parsley.
  4. Drain the lentils in a sieve. Tip them back into the saucepan and season the warm lentils with salt, pepper, lemon juice and olive oil. Gently fold in the capsicum, celery, onions and parsley. Taste, and adjust the seasoning a little if necessary. Arrange the salad in a serving dish and allow to cool.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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