{"id":9144,"date":"2012-02-15T11:21:37","date_gmt":"2012-02-15T10:21:37","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=9144"},"modified":"2013-02-06T11:47:19","modified_gmt":"2013-02-06T10:47:19","slug":"warm-lentil-salad-salade-tiede-aux-lentilles","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=9144","title":{"rendered":"Warm Lentil Salad (Salade Ti\u00e8de aux Lentilles)"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-9148\" title=\"lentillesp\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/02\/lentillesp.png\" alt=\"\" width=\"430\" height=\"322\" srcset=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/02\/lentillesp.png 430w, http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/02\/lentillesp-420x314.png 420w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Last week, while preparing the Friday <em><a href=\"http:\/\/www.withaglass.com\/?p=4090\">Far Breton<\/a><\/em> post, my old recipe book reminded me I used to cook French much more often at the time I discovered this pudding. Leafing through the stained pages I stumbled upon the <em>Warm Lentil Salad<\/em>, my beloved lentil dish I haven&#8217;t had for ages. I still remember the first time I tasted this salad, in a traditional French restaurant and was very surprised by the enthusiasm of the friend I lunched with. When her salad finally arrived and I tasted it, I instantly regretted having taken a different starter. It was a simple, typically bistrot style preparation of warm lentils and vinaigrette, but the taste was astonishing.<\/p>\n<p>The <em>Warm Lentil Salad<\/em>\u00a0 is usually served as a starter (at home I prefer it as a side dish), sometimes alone, sometimes sprinkled with fried bacon and sometimes with foie gras terrine. You might be surprised by the latter version, but actually the humble lentil is an ideal company for foie gras and if you ever go to France, this pairing is quite frequent in Lyon restaurants. Even served alone the salad is certainly hearty and filling, but probably thanks to the vinaigratte it feels much lighter than any lentil dish I know.<\/p>\n<p>TIPS: This salad can be made with freshly cooked lentils,\u00a0 but it&#8217;s also a very good way to use leftovers, warm them in the microwave and then combine with the vinaigrette sauce. The lentils can also be cooked the day before and warmed just before being served with the vinaigrette.<\/p>\n<p><em>Preparation: 40- 50 minutes depending on the lentils<br \/>\n<\/em><\/p>\n<p><em>Ingredients (serves two &#8211; three):<\/em><\/p>\n<p><em>250 g firm, dark green or brown lentils (the best here are the French lentilles de Puy) or 500 g cooked lentils (in this case skip the stock, bay leaf and thyme)<\/em><\/p>\n<p><em>1 liter chicken or vegetable stock <\/em><\/p>\n<p><em>1 bay leaf<\/em><\/p>\n<p><em>1 heaped teaspoon thyme<\/em><\/p>\n<p><em>Vinaigrette:<\/em><\/p>\n<p><em>2 tablespoons olive oil<\/em><\/p>\n<p><em>4 tablespoons vinegar (or more)<\/em><\/p>\n<p><em>1 tablespoon French mustard<\/em><\/p>\n<p><em>salt, pepper<br \/>\n<\/em><\/p>\n<p>Cook the lentils in the stock with bay leaf and thyme. When they are soft, but not mushy, drain them.<\/p>\n<p>Put the warm lentils in a big bowl and combine with the vinaigrette. Taste and adjust the taste.<\/p>\n<p>Serve immediately as a starter or a side dish.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last week, while preparing the Friday Far Breton post, my old recipe book reminded me I used to cook French much more often at the&hellip;<\/p>\n","protected":false},"author":1,"featured_media":9148,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,183,133,22,18],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9144"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9144"}],"version-history":[{"count":15,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9144\/revisions"}],"predecessor-version":[{"id":9157,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9144\/revisions\/9157"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9148"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9144"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}