I nearly kissed the airline attendant who brought me a cold lentil salad on my flight home from Paris. I'd been able to get excellent bread, coffee, and chocolate all week, but few legumes, not even this traditional French dish. It's a chilled salad that tastes like spring: sunshine and earth with a hint of fresh green. It's rapide to make and délicieux nestled on salad greens.
Dress this hearty, flexible recipe up by mixing in bite-sized sections of sugar-snap peas, radish, or even steamed asparagus. In the picture below, I've topped it with beet sauerkraut from Two Chicks Farm, as I've topped many savory dishes since I bought a jar. In the summer, try adding chopped tomato or bell pepper.