Tuesday, September 08, 2009

Puy Lentils with Dijon Mustard


Lentils is not something I eat a lot, and few of my friends seem to be big fans. However, I like serving lentils or chickpeas as a simple side dish, and this one has big flavors. It's super simple to make, and it keeps well in the fridge. You can serve this cold, warm or at room temperature.

Puy Lentils with Dijon Mustard
(printable recipe)

350 ml Puy lentils
1 shalott, finely minced
1-2 tbsp dijon mustard
1-2 tsp sherry vinegar
salt, black pepper

Boil the lentils in plenty of water until tender but not mushy - about 25-30 minutes.

Whisk shalott, mustard and vinegar. Stir into the warm lentils, and season with salt and pepper.

Recipe in Swedish:
Puylinser med dijonsenap

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