Adapting Bouchon's salade de lentilles recipe, I made a "salade" using black lentils from Trader Joe's. Simmer the lentils for 25 minutes, covered generously by water, with large slices of onion and a sachet of aromatics in the pot. Drain, let them cool (ideally), and mix in the vinaigrette.
Sachet
- peppercorns
- bay leaf
- thyme
- garlic
Vinaigrette
- 0.25 cup olive oil
- 1.5 Tbsp Dijon mustard
- 1 Tbsp wine vinegar
While cooking, the lentils look a little bit like black caviar; once done, they look a little bit like buckwheat.