Ingredients

The following ingredients have 2 Servings
  • For the dressing
  • ½ cup 125 ml extra-virgin olive oil
  • 2 tbsp 30 ml lemon juice
  • 1 tbsp 15 ml sherry vinegar, or red wine vinegar
  • 1 tbsp 15 ml minced shallot
  • 1 tbsp 15 ml very finely chopped black olives
  • 2 tsp 5 ml Dijon mustard
  • 1 garlic clove (minced)
  • Freshly ground black pepper
  • Pinch kosher salt
  • For the lentils
  • ½ cup 125 ml French green (Le Puy) lentils, or regular green lentils
  • 1 garlic clove (peeled and smashed)
  • 1 sprig fresh thyme
  • Freshly ground black pepper
  • Pinch kosher salt
  • For the salad
  • 6 small new potatoes
  • 2 eggs
  • 12 green beans
  • 2 handfuls baby spinach
  • About ¾ cup (180 ml cherry tomatoes, or a mix of small, colorful greenhouse-grown tomatoes, halved)
  • 8 black olives (pitted and halved)
  • 6 walnut halves (coarsely chopped (optional, but lovely as lentils and walnuts go really well together))
  • 1 tsp 5 ml capers
  • Flat-leaf parsley (chopped)

Instruction

  • For the dressing: Place all ingredients in a screw-top jar. Shake vigorously. Set aside.
  • For the lentils: Place the lentils in a saucepan, then add 1 ½ (375 ml) water, the garlic clove, and the thyme. Bring to a boil, then lower the heat to the minimum and cover. Cook for about 20 minutes, or until the lentils are tender with a bite. When the lentils are done, drain, remove the thyme sprig and garlic clove, and transfer them to a bowl. Add 2 tbsp (30 ml) of the dressing, some freshly ground black pepper, and a good pinch of salt. Mix to combine, then let cool to room temperature.
  • For the salad: While the lentils are cooking, prepare a large bowl with cold water and ice and set it close to the stove. Place the potatoes and the eggs in a saucepan, then cover with cold water. Bring to a simmer, then set a timer for 4 minutes. Using a slotted spoon, transfer the eggs to the ice water bath, leaving the potatoes to simmer. Increase the heat to medium, then add the green beans to the saucepan. Set a timer for 2 minutes. Using a slotted spoon, transfer the green beans to the ice water bath. Test the potatoes by pricking them with a sharp knife. If they still seem too firm, keep on simmering them for 2 to 3 minutes, or until tender. Using a slotted spoon, transfer the potatoes to the ice water bath and leave to cool completely about 5 minutes.
  • To serve: Peel and halve the eggs. Set aside.
  • Quarter the potatoes, and cut the green beans in 1-in (2.5-cm) lengths. Transfer to a large salad bowl. Add the baby spinach, cherry tomatoes, and half of the cooked lentils. Shake the dressing again, then drizzle 2 tbsp (30 ml) over the salad. Toss gently. Taste and adjust the seasoning if needed.
  • Divide the dressed salad between two bowls. Top each serving with black olives, walnuts, capers, and parsley. Place one egg over each portion. Serve immediately.