French Lentil Salad
An elegant, earthy French lentil salad tossed with crisp vegetables and a tangy Dijon vinaigrette.
Ingredients
- •1 cup French green lentils (Le Puy style), rinsed and drained
- •3 cups water or vegetable broth
- •1 small carrot, finely diced
- •1 small celery stalk, finely diced
- •1 small shallot, finely minced
- •1/4 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1 tablespoon Dijon mustard
- •1 clove garlic, minced
- •1/2 cup fresh parsley, chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Combine the rinsed French lentils and water or vegetable broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to low, cover, and simmer for about 20 to 25 minutes until the lentils are tender yet still hold their shape.
- 3
Drain any excess liquid from the cooked lentils and transfer them to a large mixing bowl while still warm.
- 4
Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl to create the vinaigrette.
- 5
Add the finely diced carrot, celery, and minced shallot to the warm lentils.
- 6
Pour the dressing over the lentil and vegetable mixture, stirring gently to combine and allow the flavors to absorb.
- 7
Fold in the fresh chopped parsley just before serving at room temperature or chilled.
💡 Chef tips
- French green lentils (Le Puy) are essential here because they hold their shape without getting mushy unlike regular brown lentils.
- This salad tastes even better when made a few hours in advance, allowing the lentils to fully soak up the tangy vinaigrette.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished salad should feature perfectly tender lentils with a slight bite, vibrant pops of crisp vegetables, and a bright, zesty aroma of Dijon and fresh herbs.