I've previously made a slightly-bastardized version of the Lentil Salad from the original Modernist Cuisine, and cooking lentils du puy sous vide is now my standard. Tonight I went the opposite direction, making the Pressure Cooked Lentil Salad from p. 175 of Modernist Cuisine at Home. In this particular case I actually had all of the necessary ingredients, unlike the one from Volume 5. It turned out reasonably well, though I think I'll go back to cooking the lentils sous vide, I have an easier time getting the texture I want. It's not as good as the full-up MC version, but it's still very good.