Lentils ala Cheverny are not the same as the small green lentils famous in the area around Puy de Dome, which are highly prized as a dish on their own, together with crispy slices of bacon and poached eggs.  This is preferred as a simple side dish , dressed with a mustardy vinaigrette.  Smoked bacon and poached eggs are an optional accompaniment when offered at home, but this version is perfect for a Parfait jar and taking along on a picnic.

From Nick de Toldi www.gourmetfly.com

INGREDIENTS:

  • 12 oz. can of organic lentils, drained and rinsed
  • 1 T. whole seed mustard
  • 1 T. Grey Poupon mustard
  • 4 T. olive oil
  • 2 T. red wine vinegar
  • 1 t. salt (preferably fleur de sel)
  • 1 t. black pepper, fresh ground
  • 1 t. tarragon minced
  • 3 T. shallots, chopped
  • 1 t. garlic, chopped
  • 1 t. parsley

DIRECTIONS:

Combine all ingredients (except the lentils) in a small jar and shake, then pour over the lentils.  Stir lightly and serve cold, refrigerating if necessary.  Excellent to take along on picnics. And particularly good with sliced sausages, grilled to order.  Nick explained that he had previously always cooked the lentils from scratch, but the canned ones actually taste better in this recipe and, certainly, make for convenience as this cold side dish can be whipped up in under 5 minutes.  For a spicy kick, try adding 1 T. curry powder to the dressing.  A diced apple also adds a nice crunch for a slightly different adaptation.