How to Make French Lentils
Step #1: Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad. First, there were these Lebanese Warm Lentils. Then, the red lentil obsession began. First with this Indian Mulligatawny Soup (an all-time favorite on the blog), then with these Creamy Ethiopian Lentils. After that, I made Bavarian Lentil Soup every week for months on end. This past month, it’s been these Easy Vegan Lentil Tacos. After visiting Paris, I’ve been on a bit of a French food kick. Pretty much as soon as I came home, I made this French Pork with Apple Cream Sauce recipe and posted it on the blog. This lentil salad would be an excellent accompaniment to that tasty pork recipe! Unlike other lentil varieties that tend to become mushy when cooked, French lentils maintain their shape, making them ideal for salads and side dishes where texture is important. Step #2: Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender. Step #3: Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt. Step #4: Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
