Sous Vide French Lentil Salad
You can also cook this recipe in one quart-sized canning jar. Place the water, lentils, onion, carrot, celery, thyme, bay leaf, and salt in the jar instead of a zipper lock bag in step 2.
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Ingredients for 6
2 cups water
1 cup dried lentils
1/2 onion, diced
1 small carrot, diced
1 small celery rib, diced
4 sprigs thyme
1 bay leaf
Kosher salt
1/4 cup extra-virgin olive oil
1 small shallot, minced
1 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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Step 2
Combine water, lentils, onion, carrot, celery, thyme, bay leaf, and 1/4 teaspoon salt in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
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Step 3
While lentils are cooking, make the vinaigrette: Combine the olive oil, shallot, red wine vinegar, mustard, and 3/4 teaspoon salt in a small jar with a tight-fitting lid. Shake the jar until the ingredients are emulsified.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Strain the lentils through a fine mesh strainer to remove any excess cooking liquid. Transfer lentils to a serving bowl and remove bay leaf and thyme sprigs.
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Step 1
Add the vinaigrette and stir gently to combine. Let the lentils cool to room temperature.
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Step 2
Once the lentils are cool, stir in the chopped parsley. Season with salt and red wine vinegar to taste. Serve.