Side Dish: United States – Warm Du Puy Lentils with Sherry-Dijon and Crispy Shallots

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 cup (200 g) French green lentils (du Puy), rinsed
3 cups (720 ml) low-sodium chicken or vegetable stock (or water)
1 small carrot, finely diced
1 small celery rib, finely diced
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
1 / 2 tsp kosher salt, plus more to taste
3 tbsp (45 ml) sherry vinegar
2 tsp Dijon mustard
1 small shallot, minced
5 tbsp (75 ml) extra-virgin olive oil
1 tbsp capers, rinsed and chopped (optional)
Freshly ground black pepper, to taste
2 tbsp chopped flat-leaf parsley
2 medium shallots, thinly sliced into rings
1 / 2 cup (120 ml) neutral oil (grapeseed) or light olive oil, for frying

Instructions

Combine lentils, stock, carrot, celery, garlic, bay leaf, thyme, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, then cook gently until lentils are tender but not mushy, 20–25 minutes.
While lentils cook, whisk together sherry vinegar, Dijon, minced shallot, a pinch of salt, and black pepper. Slowly stream in extra-virgin olive oil until emulsified. Stir in capers if using.
Drain lentils well and discard bay leaf and thyme. While still warm, transfer lentils and vegetables to a bowl and toss with the vinaigrette and parsley. Adjust seasoning with salt and pepper.
For crispy shallots: heat neutral oil in a small skillet over medium (about 325°F/165°C). Fry sliced shallots, stirring, until golden brown, 3–5 minutes. Drain on paper towels and season with a pinch of salt.
Serve the lentils warm, topped with the crispy shallots. Add a final splash of sherry vinegar to brighten if needed.