Dressing
2 stalks lemongrass, tough outer layers removed and tender inner cores finely chopped (about 2 tablespoons)
3 tablespoons grated fresh ginger
2 medium cloves garlic, chopped
1 small red or green chile pepper, stemmed and chopped
1/4 cup lime juice (2 limes)
2 tablespoons rice vinegar
3 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
3 tablespoons extra-virgin olive oil
Salad
1 1/2 cups French green (Puy) lentils, rinsed
4 1/2 teaspoons Diamond Crystal kosher salt (use half as much table salt), plus more to taste
2 ripe but firm peaches, pitted and cut into wedges
1/3 cup loosely packed fresh mint leaves, roughly chopped
1/3 cup loosely packed fresh Thai or sweet basil leaves, roughly torn
1/3 cup loosely packed fresh cilantro leaves and tender stems, roughly chopped
1/3 cup fried shallots, plus more for serving
1 to 2 small red or green chile peppers, thinly sliced
More fresh mint and basil leaves, for serving
Recipe
Dressing: blend the lemongrass, ginger, garlic, chile, lime juice, rice vinegar, fish sauce, palm sugar and olive oil on high until the sugar dissolves and it is smooth, about 1 minute
Cover the lentils with about 2 inches of cold water in a medium saucepan, add the salt, and bring to a boil. Lower to a gentle simmer and cook 15 to 18 minutes until tender but still holding their shape. Drain well
Toss the warm lentils with 3/4 cup of the dressing in a large bowl and let stand 15 to 30 minutes, stirring now and then, so they soak it up
Gently toss in the peaches, mint, basil, cilantro and fried shallots. Add more dressing to taste (save any extra for another use) and season with salt
Move to a platter and top with sliced chiles, mint, basil and fried shallots