Side Dish: United States – Warm Du Puy Lentils with Sherry-Dijon and Crispy Shallots

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (200 g) French green lentils (du Puy), rinsed
3 cups (720 ml) low-sodium chicken or vegetable stock (or water)
1 small carrot, finely diced
1 small celery rib, finely diced
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
3 tbsp (45 ml) sherry vinegar
2 tsp (10 ml) Dijon mustard
1 small shallot, minced
5 tbsp (75 ml) extra-virgin olive oil
1 tbsp (15 ml) capers, rinsed and chopped (optional)
Freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat-leaf parsley
2 medium shallots, thinly sliced into rings
1 / 2 cup (120 ml) neutral oil (grapeseed) or light olive oil, for frying

Show original ingredient measurements

1 cup (200 g) French green lentils (du Puy), rinsed
3 cups (720 ml) low-sodium chicken or vegetable stock (or water)
1 small carrot, finely diced
1 small celery rib, finely diced
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
1 / 2 tsp kosher salt, plus more to taste
3 tbsp (45 ml) sherry vinegar
2 tsp Dijon mustard
1 small shallot, minced
5 tbsp (75 ml) extra-virgin olive oil
1 tbsp capers, rinsed and chopped (optional)
Freshly ground black pepper, to taste
2 tbsp chopped flat-leaf parsley
2 medium shallots, thinly sliced into rings
1 / 2 cup (120 ml) neutral oil (grapeseed) or light olive oil, for frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Combine lentils, stock, carrot, celery, garlic, bay leaf, thyme, and 1/2 teaspoon (2.5 ml) salt in a saucepan. Bring to a simmer, then cook gently until lentils are tender but not mushy, 20–25 minutes.
While lentils cook, whisk together sherry vinegar, Dijon, minced shallot, a pinch of salt, and black pepper. Slowly stream in extra-virgin olive oil until emulsified. Stir in capers if using.
Drain lentils well and discard bay leaf and thyme. While still warm, transfer lentils and vegetables to a bowl and toss with the vinaigrette and parsley. Adjust seasoning with salt and pepper.
For crispy shallots: heat neutral oil in a small skillet over medium (about 325°F/165°C). Fry sliced shallots, stirring, until golden brown, 3–5 minutes. Drain on paper towels and season with a pinch of salt.
Serve the lentils warm, topped with the crispy shallots. Add a final splash of sherry vinegar to brighten if needed.

Combine lentils, stock, carrot, celery, garlic, bay leaf, thyme, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, then cook gently until lentils are tender but not mushy, 20–25 minutes.
While lentils cook, whisk together sherry vinegar, Dijon, minced shallot, a pinch of salt, and black pepper. Slowly stream in extra-virgin olive oil until emulsified. Stir in capers if using.
Drain lentils well and discard bay leaf and thyme. While still warm, transfer lentils and vegetables to a bowl and toss with the vinaigrette and parsley. Adjust seasoning with salt and pepper.
For crispy shallots: heat neutral oil in a small skillet over medium (about 325°F/165°C). Fry sliced shallots, stirring, until golden brown, 3–5 minutes. Drain on paper towels and season with a pinch of salt.
Serve the lentils warm, topped with the crispy shallots. Add a final splash of sherry vinegar to brighten if needed.