Recipes

Lentils vinaigrette

Lentils vinaigrette

Paul Flynn's face
Paul Flynn
Sat Jan 25 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 40 mins
Ingredients
  • 200g dried Puy lentils
  • 1 slice smoked streaky bacon
  • A sprig of thyme
  • 50ml olive oil
  • 1 stick of celery, finely diced
  • 1 shallot, peeled and finely diced
  • 1 small carrot, peeled and finely diced
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 20ml red wine vinegar
  • Salt and pepper
  •  

1 Cover the lentils generously in cold water, add the bacon and thyme and bring to a simmer and cook for about 15-20 minutes, until they are soft but not broken up.

2 Meanwhile, gently sweat the diced vegetables in half the olive oil until just cooked; they must still have some bite.

3 Strain the lentils, reserving a little of the water. Remove the bacon and thyme.

4 Add the vegetables to the lentils, along with the rest of the olive oil, mustard, honey, vinegar, salt and pepper.

5 Reserve until needed. It will keep for up to a week in the fridge. Best served warm.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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