French Lentil Salad
Tender Puy lentils dressed in a sharp Dijon vinaigrette with crisp vegetables and fresh herbs. Serves warm, room-temperature, or cold — all three work.
Ingredients
- 1 ½ cupsFrench green lentils (Puy)(rinsed and picked over)
- 1 mediumyellow onion(halved)
- 2 clovesgarlic(smashed)
- 1 piecebay leaf
- 3 tbspred wine vinegar
- 1 tbspDijon mustard
- 1 smallshallot(finely minced)
- ½ tspfine salt(plus more for cooking water)
- ¼ tspblack pepper(freshly ground)
- 4 tbspextra-virgin olive oil
- 2 mediumcelery stalks(thinly sliced)
- 1 mediumcarrot(finely diced)
- 3 tbspflat-leaf parsley(roughly chopped)
Method
- 01
Combine the 1 ½ cups French green lentils, halved onion, 2 smashed garlic cloves, and 1 bay leaf in a medium saucepan. Cover with cold water by 2 inches.
- 02
Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until the lentils are tender but still hold their shape — taste one at the 18-minute mark.
- 03
While the lentils cook, whisk together the 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, minced shallot, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
- 04
Drizzle in the 4 tbsp extra-virgin olive oil in a slow stream, whisking constantly, until the vinaigrette is emulsified and slightly thickened.
- 05
Drain the lentils and discard the onion, garlic, and bay leaf. Season the cooking water generously with salt in the last 5 minutes if you haven't already — this seasons the lentils from within.
- 06
Transfer the hot drained lentils directly into the bowl with the vinaigrette. Toss immediately so the warm lentils absorb the dressing.
- 07
Fold in the 2 sliced celery stalks and diced carrot. The residual heat will take the raw edge off the vegetables without making them soft.
- 08
Let the salad rest for 5 minutes, then fold in the 3 tbsp flat-leaf parsley. Taste and adjust salt, pepper, or vinegar before serving.
Adapted from public domain & community sources