Enjoy the delicious blend of earthy Puy lentils, fresh vegetables, and creamy blue cheese in this French lentil salad. Tossed in a tangy red wine vinaigrette and sprinkled with aromatic herbs, this salad offers a satisfying mix of flavours and textures. It's a perfect dish for a light and tasty meal or a flavourful side. Garnish with fresh lemon wedges to add a bright finishing touch. Dive into this delightful salad and savour every bite!
Ingredients
- 2 cups Puy lentils, rinsed
- 1 carrot, peeled and chopped
- 1 small yellow onion, chopped
- 10 tbsp. olive oil
- 5 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. arugula
- 8 oz. bleu cheese such as Bleu d'Auvergne, sliced 1/4-inch thick
- 2 tbsp. minced parsley
- 1 tsp. minced thyme
- Lemon wedges, for serving
Instructions
Combine lentils, carrot, and onion in a medium-large saucepan; cover with water and boil. Simmer until lentils are tender, 30 minutes; drain. Whisk 7 tbsp. oil, the vinegar, salt, and pepper together in a bowl. Toss with lentils and set aside. Toss arugula with remaining oil, salt, and pepper; divide between plates and top with lentils, cheese, and herbs. Serve with lemon wedges.