Description Edit

If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.) Serves 10 persons.

Ingredients Edit

Vinaigrette Edit

Directions Edit

  1. Rinse Lentils and pick over.
  2. Place in a large saucepan and cover with 3 quarts cold water.
  3. Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
  4. (Time depends on freshness of Lentils; new crop can cook fast, so test often.)
  5. Drain Lentils and transfer to a large bowl.
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