French Lentil Salad
3 prebiotic salad creations : curry potatoes, vegan mayo, and green onions, Dupuy lentils prepared French style, and a cabbage, nut and apple salad. Served with a roll and homemade, probiotic fermented cashew garlic cheese spread
Delphine lentil salad
Did you know that before the 1950s most of our protein came from legumes and not meat?
Lentils are a complete protein so a great alternative to replace animal protein. They are the stars among legumes: 14 grams of protein for only ¼ cup of dried lentils! And what I like the most: they don't need to be pre-soaked, like other legumes.
In addition, lentils are prebiotics which makes them beneficial for our microbiota.
Furthermore, in terms of their environmental footprint, lentils and other chickpeas fix nitrogen in the soil and are very beneficial for biodiversity.
This recipe for Dupuy lentils comes from my French friend, Delphine. It quickly became a staple recipe in our household!
Lentil salad on the right in this photo
Makes about 6 servings
Ingredients
3 cups (750 ml) vegetable broth
1 cup (250 mL) dried Dupuy (French) lentils
1 tbsp (15 ml) vegetable oil (olive, avocado, etc.)
1 medium yellow onion, finely chopped
1 medium carrot, peeled and chopped into small cubes
2 cloves
2 bay leaves
Trio of salads served with a roll with homemade vegan cheese spread
Instructions
In a medium saucepan, soften the onion in the oil.
Then add all the other ingredients and bring everything to a boil.
Lower the heat, to low, and cook uncovered until the liquid is completely absorbed, or your lentils are cooked but firm (al dente), about 1h-1h30. If there is a bit of liquid left, drain your lentils through a fine mesh strainer.
Season with salt and pepper to taste.
Enjoy hot or cold, as is or with your favorite dressing.
Bon appétit!
Discover my entire collection of wholesome vegan recipes here. For more salad recipe ideas, click on the following link!