Very belatedly, my uncle’s french lentil salad for @shrinkrap:
Cook the (brown / black) lentils your favorite way, but retain a bite — add a bay leaf and aromatics during cooking.
Drain and add dressing while still warm. Rest for a bit (or a day) so the dressing gets absorbed.
Mix in some fresh parsley before serving.
Dressing:
Lemon juice, olive oil, grated or minced garlic, cumin powder, s&p, optional minced shallot, red chilli powder.
Grain additions to bulk it up:Quinoa, bulgur, couscous
— Either increase the dressing and seasonings accordingly, because the grain will sop it up
— Or season the grains while cooking and keep separate till you are ready to serve (so the lentils soak up the dressing, not the grains), and toss together at the last minute
