French Lentil Prosciutto And Pepper Salad Recipes

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD

French Lentil, Prosciutto, and Pepper Salad image

Provided by Christine Hanna

Categories Salad Herb Appetizer Side Lunch Ham Legume Lentil Bell Pepper Root Vegetable Carrot Winter Prosciutto Parsley Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

1/3 cup/75 ml extra-virgin olive oil, plus 1 tbsp
6 paper-thin slices prosciutto di Parma, finely chopped
2 shallots, finely chopped
1/2 cup/140 g finely diced carrots
1/2 cup/140 g finely diced red bell pepper/capsicum
2 cups/400 g green French lentils, rinsed and drained
1/4 cup/10 g finely chopped fresh flat-leaf parsley
2 tsp finely chopped fresh thyme
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper

Steps:

In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

WARM FRENCH LENTILS

Warm French Lentils image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH GREEN LENTIL SALAD WITH MUSTARD VINAIGRETTE

French Green Lentil Salad With Mustard Vinaigrette image

Number Of Ingredients 16

Ingredients

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon style mustard
1/2 teaspoon minced garlic
FOR THE LENTILS:
1 sprig fresh Italian parsley
1 clove garlic, crushed
1 bay leaf
1 stick cinnamon
1 teaspoon kosher salt
2 cups French green lentils, sorted and rinsed
1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

Steps:

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.TO PREPARE THE LENTILS: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasonings and discard.Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with the parsley. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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