French Green Lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. These peppery lentils are one of the best and most delicate lentils available. They're especially good in salads since they remain firm after cooking and have a rich flavor.
French Lentil / lentilles du Puy - 1 cup
Water - 3 cups
English Cucumber - 1/2, finely chopped
Red Onion - 1/2, finely chopped
Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1 small lemon
Olive Oil - 1 tbsp
Make a simple lemon vinaigrette by adding salt, pepper and olive oil to the lemon juice and mix it well with a fork. Keep aside.
Put the french lentils in a sauce pan and add 3 cups of water. Bring it to boil and simmer for around 20 minutes till the lentils are cooked but retain their texture and are not mushy. Remove and cool.
Mix cucumber, tomato, red onion, jalapeno, cilantro together and add the cooked lentils.
Pour the vinaigrette on top and mix well. Let is sit for at least 10 minutes before serving so that all the flavors mix together.
This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook