# 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.

_Salad · French_

Prep: 15 min · Cook: 25 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 1 ½ cups French green lentils (Puy) (rinsed and picked over)
- 1 medium yellow onion (halved)
- 2 cloves garlic (smashed)
- 1 piece bay leaf
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 small shallot (finely minced)
- ½ tsp fine salt (plus more for cooking water)
- ¼ tsp black pepper (freshly ground)
- 4 tbsp extra-virgin olive oil
- 2 medium celery stalks (thinly sliced)
- 1 medium carrot (finely diced)
- 3 tbsp flat-leaf parsley (roughly chopped)

## Instructions

1. Combine the 1.5 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.
2. 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.
3. While the lentils cook, whisk together the 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, minced shallot, 0.5 tsp salt, and 0.25 tsp black pepper in a large bowl.
4. Drizzle in the 4 tbsp extra-virgin olive oil in a slow stream, whisking constantly, until the vinaigrette is emulsified and slightly thickened.
5. 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.
6. Transfer the hot drained lentils directly into the bowl with the vinaigrette. Toss immediately so the warm lentils absorb the dressing.
7. 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.
8. 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.

## Tip

> Dress the lentils while they're still hot — warm lentils drink up the vinaigrette in a way that cold ones never do, giving you flavor all the way through rather than just on the surface.

Tags: vegetarian, vegan, make-ahead, gluten-free, weeknight

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Canonical: https://just-recipes.io/recipes/french-lentil-salad