Classic French Beluga Lentil Salad

1In a medium saucepan, combine the rinsed lentils, water or stock, onion halves, carrot (1 medium) chunks, celery, bay leaf (1), and thyme sprigs. Bring the mixture to a boil over medium-high heat.

2Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes. Begin tasting at 18 minutes; the lentils should be tender with a slight resistance (al dente) and must not be mushy.

3While the lentils simmer, prepare the vinaigrette by whisking the minced shallot (1 large), Dijon mustard (1 tablespoon), red wine vinegar (2 tablespoons), honey, salt, and pepper in a large mixing bowl. Slowly drizzle in the olive oil while whisking vigorously to create a smooth, emulsified dressing.

4When the lentils are cooked, remove the saucepan from the heat. Discard the onion, carrot (1 medium), celery, bay leaf (1), and thyme sprigs. Drain the lentils thoroughly in a fine-mesh sieve.

5Add the lentils to the bowl with the vinaigrette while they are still warm. This is a critical step as warm lentils absorb the dressing much more effectively than cold ones. Toss gently to combine and let rest for 10 minutes.

6Fold in the chopped parsley and chives. Taste the salad and adjust the seasoning with an extra pinch of salt or a splash of vinegar if the flavors need brightening.

7Transfer to a serving dish and top with the sliced radishes (4) and crumbled goat cheese if using. Serve at room temperature for the best flavor profile.