This simple lentil salad for this week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was a bit of a lifesaver for me this past weekend. Packed with protein, it was a feature of my lunches and dinners over the course of a few days (and it got better with each day, the flavours were more intense). It’s the perfect salad to have hanging around in the warm weather – refreshing but satisfying at the same time!
You start out with lentils (Le Puy if you can get them) and cook them with some thyme, bay leaf. When they are nearly cooked, you add some carrot, celery and red onion. Once it’s all cooked, you drain the lentils and dress them with the red wine vinegar/ shallot dressing and either serve it slightly warm or allow it to come to room temperature. Just before serving, add some parsley, toasted walnuts (I used pecans) and crumbled goat cheese. With a slice of really good bread, some butter (and maybe a glass or wine), this is a perfect light summer lunch.
Get the recipe for David Lebovitz’s lentil salad with goat cheese and walnuts here or on p 233 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.