Du Puy Lentil Salad With Fennel And Sweet Potato Recipes

DU PUY LENTIL SALAD WITH FENNEL AND SWEET POTATO

Steps:

• Soak the lentils for at least 2 hours prior to cooking them.
• Preheat your oven to 200C (392F).
• Slice your sweet potatoes into about 0,5cm thick slices (just slice them up, don't measure it) and coat them in the 1tsp coconut oil.
• Lay them on a baking sheet lined with baking paper and sprinkle with the onion and garlic powder, thyme, sea salt, and pepper evenly on both sides.
• Roast for 40 minutes or until tender in the middle and crispy on the edges. You can turn on the broiler at the end of roasting to crisp them up even more. Keep an eye on them under the broiler though so they don't burn.
• Drain and rinse the lentils and put them in a medium pot and cover with water (approx. 5cm above the lentils).
• Cook for 15-20 minutes or until tender (depends on soaking time). Turn off the heat, add 1/2 tsp sea salt, stir, and let them rest in the salty water for 10-15 minutes, then drain and rinse.
• Slice thinly the two fennel bulbs. (see notes for how to do it) Set aside.
• Add 1 tsp coconut oil to a big pan and heat over medium-high heat. When hot add the sliced onion and sautee for 5 minutes until fragrant and translucent.
• Add the chopped garlic and sautee for another 1-2 minutes.
• Add the fennel, 1 tsp thyme, and toss to incorporate well. Add a splash of water and cover with a lid. Sautee on medium heat for 15-20 minutes until tender. Season with sea salt and pepper.
• Make the dressing. Combine the olive oil, lime juice, honey in a small bowl, season with salt and pepper to taste and set aside.
• Wash and chop your lettuce of choice and the tomatoes.
• Serve either in a big bowl, a big serving plate or separate plates.
• First, add the lettuce, then the lentils, followed by the tomatoes, fennel, and top with the sweet potatoes. Drizzle with the dressing and enjoy!

FRENCH PUY LENTIL SALAD

Steps:

• Peel the half-onion and stud with the cloves.
• Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
• Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
• Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
• In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
• Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
• Allow to stand for 30 minutes so that the flavors absorb.
• Serve at room temperature.