Sallad på Puylinser (Puy Lentil Salad)

Puy Lentil Salad (Sallad på Puylinser)
Puy Lentil Salad (Sallad på Puylinser)
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.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."

Sallad på Puylinser (Puy Lentil Salad)
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."
Yield: serves 8

Ingredients

  • 1 lb. puy lentils
  • 14 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
  • 14 cup balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  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.
  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.