Warm Lentil Salad with Roasted Tomatoes

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C conventional heat. Halve the cherry tomatoes, toss them with the olive oil, salt and pepper, and spread them on a baking sheet.

   300 g cherry tomatoes1 tbsp olive oil1 pinch salt1 pinch black pepper
2. 2

   Roast the tomatoes for 15 minutes, until they have begun to split and are browned around the edges. This concentrates their flavor without allowing them to completely break down.

   300 g cherry tomatoes1 tbsp olive oil1 pinch salt1 pinch black pepper
3. 3

   For the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, garlic and maple syrup. Season with salt and pepper. Whisk the mustard with the lemon juice first so the oil emulsifies more easily.

   3 tbsp olive oil2 tbsp lemon juice1 tsp Dijon mustard1 small clove, finely grated garlic1 tsp maple syrup1 pinch salt1 pinch black pepper
4. 4

   Warm the cooked green lentils in a saucepan over medium heat for 4 to 5 minutes. They should be hot but not dry. Add a tablespoon of water if needed.

   400 g, cooked and drained green lentils
5. 5

   Toss the warm lentils with half of the vinaigrette, the parsley and the capers. Leave to stand for two minutes so the lentils can absorb the tangy seasoning.

   400 g, cooked and drained green lentils15 g, finely chopped flat-leaf parsley2 tbsp capers
6. 6

   Divide the arugula between two plates and spoon the warm lentil salad over it.

   40 g arugula
7. 7

   Scatter the roasted tomatoes over the salad, drizzle with the remaining vinaigrette and serve immediately.

   300 g cherry tomatoes

Origin & History

Warm lentil salads are part of everyday French cooking, particularly in regions where green lentils have traditionally been grown. The combination of lentils, herbs, mustard and vinaigrette is typical of French bistro dishes, which are often served lukewarm.