My uncle Bob, an artist and a designer, has lived in Paris most of his adult life. The last time I visited him, he took me to a small, favorite bistro near his atelier in the 14th arrondissement. We began our meal with a simple, cold green lentil salad, a popular appetizer all over France.

　　

Ingredients

serves 6 to 8

　　2 cups dried French green lentils

　　Water

　　2 tablespoons olive oil

　　1/4 cup red wine vinegar

　　Salt and freshly ground black pepper to taste

　　1 clove garlic

　　1/2 onion, finely chopped

　　

Step 1

Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with water to cover by 2 inches. Cover and cook on low for about 2 hours, or until the lentils are tender but still have texture. They should be al dente, so do not overcook them or they will turn to mush. Drain the lentils.

　　

Step 2

In a small bowl, whisk together the oil and vinegar, and add salt and pepper to taste. Press the garlic into the dressing and mix thoroughly.

　　

Step 3

Mix the dressing thoroughly into the lentils while they are still warm, then top with the finely chopped onion.

　　

Step 4

Serve at room temperature.

　　

Suggested Beverage

Step 5

I think I would enjoy a lively Pinot Noir with this dish (or all by itself, for that matter).

　　Gourmet Vegetarian Slow Cooker