French Lentil Salad
This earthy and vibrant French lentil salad features tender-firm Puy lentils tossed with crisp vegetables and a bright Dijon vinaigrette.
Ingredients
- •1 cup French green lentils, rinsed and picked over (200g)
- •2 cups low-sodium vegetable broth (480ml)
- •2 cups water (480ml)
- •1 small yellow onion, peeled and halved
- •1 clove garlic, smashed
- •1 bay leaf
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon Dijon mustard
- •2 tablespoons red wine vinegar
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 medium carrot, finely diced
- •1 stalk celery, finely diced
- •1/2 cup English cucumber, diced
- •1/3 cup crumbled feta cheese (optional, use plant-based feta for pareve)
- •1/4 cup fresh flat-leaf parsley, chopped
- •2 tablespoons fresh chives, chopped
Instructions
- 1
Combine the rinsed French lentils, vegetable broth, water, onion halves, smashed garlic clove, and bay leaf in a medium saucepan.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 20 to 25 minutes until the lentils are tender yet still hold their shape.
- 3
Remove the saucepan from the heat, drain any excess liquid, discard the onion, garlic, and bay leaf, and transfer the warm lentils to a large mixing bowl.
- 4
In a small bowl, whisk together the extra-virgin olive oil, Dijon mustard, red wine vinegar, kosher salt, and black pepper until well emulsified.
- 5
Pour the vinaigrette over the warm lentils so they absorb the flavors, then gently stir in the diced carrot, celery, and cucumber.
- 6
Allow the salad to cool to room temperature, then fold in the fresh parsley, chives, and crumbled cheese if using.
- 7
Taste and adjust the seasoning with a little extra salt or vinegar if needed before serving.
💡 Chef tips
- Always use French green lentils (Puy lentils) for this recipe because they hold their shape and texture much better than standard brown or red lentils.
- This salad actually tastes better when made a few hours in advance, as it allows the lentils to fully absorb the tangy vinaigrette.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
✅ How it should turn out
The finished salad should be a colorful mix of tender, earthy lentils and crisp vegetables, smelling aromatic from fresh herbs and balanced with a zesty, tangy vinaigrette.