@foodiligence: New York Times Top 50 Recipes of 2025 | French Lentil Salad @nytcooking @lisamariedonovan - 1 ½ cups dried lentils - 5 thyme sprigs, plus 2 tsp leaves - 5 small rosemary sprigs - 2 fresh bay leaves - ¼ cup red wine vinegar - 3 tbsp extra-virgin olive oil - 1 tbsp Dijon mustard - 2 tsp honey - 1 large lemon, zested and juiced - Salt and black pepper - 2 medium shallots - 3 small garlic cloves - 3 medium carrots - 6 oz radicchio - 1 large bunch parsley leaves - 1 tbsp dill - 2 tsp tarragon Sort and rinse the lentils, then tie the thyme sprigs, rosemary sprigs, and bay leaves into a bundle to form a bouquet garni. Place both into a large pot, cover with two inches of water, bring to a boil, and then simmer covered for 12 to 20 minutes until tender. Discard the herb bundle, drain the lentils, rinse them with cold water, and spread them on a towel-lined sheet pan to dry and cool. Meanwhile, whisk together the vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, salt, and pepper in a large bowl, then mix in the shallots and garlic. Stir the carrots and radicchio into this vinaigrette to coat, toss in the cooled lentils, and fold in the parsley, dill, tarragon, and half the lemon zest. Taste and adjust the seasoning with additional salt, pepper, olive oil, lemon juice, and lemon zest before serving or storing in the refrigerator for up to 4 days. #cooking #lentilsalad #nyt #FoodTok #salad

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Monday 22 June 2026 15:09:47 GMT