Sallad på Puylinser (Puy Lentil Salad)

Name: Sallad på Puylinser (Puy Lentil Salad)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 lb. puy lentils; 1 ⁄ 4 cup olive oil; 2 tbsp. unsalted butter; 3 small shallots, quartered lengthwise; 8 cherry tomatoes, quartered; 1 tbsp. roughly chopped thyme; 2 tsp. roughly chopped rosemary; 3 tbsp. roughly chopped parsley; 1 red bell pepper, roasted, peeled, seeded, and thinly sliced; 1 ⁄ 4 cup balsamic vinegar; Kosher salt and freshly ground black pepper, to taste

Serves
serves 8

FELIX ODELL

Puy lentils from France's Haute-Loire region are celebrated for their robust, earthy flavor, which shines in this lively salad from Pelle Lundberg, a home cook in Vickleby, Sweden. The lentils, tossed with cherry tomatoes sautéed in butter and olive oil, flavored with rosemary and thyme, and then dressed in balsamic, make a festive vegetarian main course or a robust side dish for a Swedish Midsummer lunch. This recipe first appeared in the tablet edition of our June/July 2014 issue with Per Styregard's story "A Midsummer's Dream."

Ingredients

1 lb. puy lentils
¹⁄₄ cup olive oil
2 tbsp. unsalted butter
3 small shallots, quartered lengthwise
8 cherry tomatoes, quartered
1 tbsp. roughly chopped thyme
2 tsp. roughly chopped rosemary
3 tbsp. roughly chopped parsley
1 red bell pepper, roasted, peeled, seeded, and thinly sliced
¹⁄₄ cup balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Bring lentils and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; cook until lentils are tender, but not mushy, 18–20 minutes. Drain and transfer to a bowl; set aside.

Step 2

Heat 1 tbsp. oil and the butter in a 12" skillet over medium-high heat. Cook shallots until soft, 4–6 minutes. Add tomatoes, thyme, and rosemary; cook until tomatoes begin to break down, 6–8 minutes. Let cool slightly; transfer to bowl with lentils. Add remaining oil, the parsley, balsamic, bell pepper, salt, and pepper; toss to combine.

Bring lentils and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; cook until lentils are tender, but not mushy, 18–20 minutes. Drain and transfer to a bowl; set aside.
Heat 1 tbsp. oil and the butter in a 12" skillet over medium-high heat. Cook shallots until soft, 4–6 minutes. Add tomatoes, thyme, and rosemary; cook until tomatoes begin to break down, 6–8 minutes. Let cool slightly; transfer to bowl with lentils. Add remaining oil, the parsley, balsamic, bell pepper, salt, and pepper; toss to combine.