Ingredients (~4 servings)
For the Salad
- 1/2 cup uncooked brown or green lentils
- 1 1/2 cups water (or vegetable/chicken stock)
- 1 bay leaf
- 1 small carrot, finely diced
- 1/2 stalk of celery, finely diced
- 1 small shallot, finely diced
- 1/4 cup walnuts or pecans, finely chopped
- 2 Tbsp fresh mint, minced
For the Vinaigrette
- 2 Tbsp extra virgin olive oil
- 2 tsp red wine vinegar (or apple cider vinegar)
- 1/2 tsp dijon mustard
- Salt and pepper to taste
Cook the Lentils
Add the uncooked lentils, water (or stock), and bay leaf to a medium-sized pot.
Bring the water to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and let the lentils simmer.
Cook for ~15-20 minutes, following the package instructions.
Check the lentils at the 15-minute mark. You want them to be tender but still have a slight “bite” and hold their shape. Do not let them become mushy.
Once cooked, drain any excess water and discard the bay leaf. Set the lentils aside.
Make the Vinaigrette and Toss the Salad
In a large mixing bowl (the one you’ll serve from), add the olive oil, red wine vinegar, and dijon mustard. Whisk them together for ~30 seconds until the dressing is emulsified.
Add the cooked lentils, diced carrot, celery, shallot, chopped walnuts, and minced mint to the bowl with the vinaigrette.
Use two spoons to toss everything together until all the ingredients are thoroughly coated in the dressing.
Taste and add salt and pepper as needed.
Chill (Optional but Recommended)
You can serve the salad immediately, but it’s much better if you let it chill in the fridge for at least a couple of hours or overnight. This gives the flavors time to meld together.
French Lentil Salad
Ingredients
For the Salad
- 1/2 cup uncooked brown or green lentils
- 1 1/2 cups water or vegetable/chicken stock
- 1 bay leaf
- 1 small carrot finely diced
- 1/2 stalk of celery finely diced
- 1 small shallot finely diced
- 1/4 cup walnuts or pecans finely chopped
- 2 Tbsp fresh mint minced
For the Vinaigrette
- 2 Tbsp extra virgin olive oil
- 2 tsp red wine vinegar or apple cider vinegar
- 1/2 tsp dijon mustard
- Salt and pepper to taste
Instructions
- Combine lentils, water, and bay leaf in a pot and bring to boil.
- Reduce heat, simmer 15-20 minutes until lentils are tender but not mushy.
- Drain lentils and discard bay leaf.
- Whisk olive oil, vinegar, and mustard in serving bowl.
- Add cooked lentils, carrot, celery, shallot, nuts, and mint to dressing.
- Toss to coat and season with salt and pepper.
- Chill for 2 hours for best flavor.
