I absolutely love this recipe because it transforms humble lentils into a vibrant and flavorful salad that tastes both fresh and satisfying. It’s the perfect blend of tangy, crunchy, and earthy flavors, making it a go-to dish for any casual gathering or meal prep plan.
This Classic French Lentil Salad blends the nutritious ingredients of green lentils and fresh herbs to make a wholesome salad. Lentils have an earthy flavor and are a fantastic source of protein and fiber.
These little legumes pair wonderfully with the tangy tones of Dijon mustard and red wine vinegar. They have a lovely pop of flavor.
This salad is quite simple—it contains finely chopped shallots and a few diced vegetables, which not only enhance the taste but also up the nutritional value of the dish. A sprinkle of fresh parsley and thyme finishes it off.
Ingredients
Green Lentils:
Rich in protein and fiber, encouraging a sense of fullness.
Dijon Mustard:
Imparts a biting, acrid taste that’s low in caloric content.
Red Wine Vinegar:
Delivers acidity, which intensifies flavor complexity.
Extra Virgin Olive Oil:
Packed with beneficial fats; good for heart health.
Rich in healthy fats my heart health is a more powerful likelihood than those with traditionally fatty diets that are heavy with bad fats.
Healthy fats from nuts do so much more than help my heart stay healthy; they also help prevent SOLER conditions (strokes, osteoporosis, heart disease, and lung cancer, among others).
Shallot:
Provides a gentle onion taste while supplying antioxidants.
Carrot:
Adds sweetness and crunch; high in beta-carotene.
Parsley:
Herbaceous crispness, with vitamins A and C.
Ingredient Quantities
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- 1 cup green lentils, sorted and rinsed
- 3 cups water
- 1 bay leaf
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small shallot, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Optional: 1/4 cup toasted walnuts or pecans, chopped
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Instructions
1. In a medium saucepan, mix the lentils, water, and bay leaf. Heat over medium-high until boiling. Reduce to low and simmer, uncovered, for 20-25 minutes. (Lentils done this way are tender but not mushy.) Drain, and discard the bay leaf.
2. As the lentils cook, ready the dressing. In a small bowl, combine the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper, and whisk until the mixture is well integrated.
3. In a big mixing bowl, blend together the lentils, shallots, carrots, and celery.
4. Dress the lentil mixture with the dressing and toss gently to ensure the lentils and vegetables are evenly coated.
5. Include the minced parsley and fresh thyme leaves in the salad and toss to combine.
6. If necessary, taste and adjust the seasoning, adding more salt and pepper.
7. If you’re using them, add the toasted walnuts or pecans and gently fold them into the salad.
8. Let the flavors mingle for at least 15 minutes before serving. Then enjoy the salad.
9. Present the lentil salad warm or at room temperature, anointed with as much extra parsley as you fancy.
10. Savor this timeless French lentil salad, savored everywhere for its healthy properties.
Equipment Needed
1. Medium saucepan
2. Small bowl
3. Whisk
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Colander or strainer
10. Wooden spoon or spatula
FAQ
- Q: Can I use another type of lentil?A: For texture and taste, green lentils are the best, but brown lentils work as a substitute. Do not use red lentils, which fare poorly in both categories and become mushy.
- Q: How do I store leftovers?A: Store leftover salad in the refrigerator in an airtight container for up to 3 days.
- Q: Can I make this salad ahead of time?A: Yes, if made a day in advance, the flavors develop beautifully. Just add the fresh herbs before serving.
- Q: Is this salad served warm or cold?A: It can be served warm, at room temperature, or chilled, depending on your preference.
- Q: Can I add other vegetables?Without a doubt, you can include anything else you desire, like bell peppers or cherry tomatoes, just to make it more palatable and suit your individual taste.
- Q: Are the nuts required?Nuts are not necessary, but they’re good to have. They add such a lovely, crunchy texture, and I think they enhance the already excellent flavor of these little bars. You could also use sunflower seeds, pepitas, or another seed in place of the nuts.
Substitutions and Variations
Lentils, green: substitute with brown lentils; they have a similar texture and cooking time.
Red wine vinegar: Switch out for apple cider vinegar or white wine vinegar; taste will differ slightly, but not in a detrimental way.
Dijon mustard: Swap out for stone-ground mustard if you want a flavor that’s a tad milder.
Substitute for shallot: Take 1/4 of a small red onion, chop it finely, and use it. This will give you a slightly stronger taste than shallot, because red onion is slightly stronger than shallot.
Thyme leaves, fresh: Use 1/2 teaspoon thyme, dried, if fresh is not available.
Pro Tips
1. Rinse Lentils Thoroughly: Before cooking, rinse the lentils well to remove any debris and enhance their texture. This step also helps with digestibility.
2. Use Fresh Herbs: For the best flavor, use fresh parsley and thyme. If you don’t have fresh thyme, you can use a smaller amount of dried thyme, but fresh herbs will elevate the salad’s taste.
3. Toast the Nuts: If you choose to add walnuts or pecans, toast them lightly in a dry skillet over medium heat to bring out their natural oils and enhance their flavor, adding a nutty depth to the dish.
4. Adjust Dressing to Taste: After preparing the dressing, taste it and adjust the balance. You can add more vinegar for acidity, olive oil for richness, or mustard for tang, based on your preference.
5. Time to Mingle: Allow the salad to sit for at least 15 minutes after mixing. This resting time allows the lentils to absorb the flavors from the dressing and the herbs, making the dish more cohesive and flavorful.
Classic French Lentil Salad Recipe
My favorite Classic French Lentil Salad Recipe
Equipment Needed:
1. Medium saucepan
2. Small bowl
3. Whisk
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Colander or strainer
10. Wooden spoon or spatula
Ingredients:
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- 1 cup green lentils, sorted and rinsed
- 3 cups water
- 1 bay leaf
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small shallot, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Optional: 1/4 cup toasted walnuts or pecans, chopped
“`
Instructions:
1. In a medium saucepan, mix the lentils, water, and bay leaf. Heat over medium-high until boiling. Reduce to low and simmer, uncovered, for 20-25 minutes. (Lentils done this way are tender but not mushy.) Drain, and discard the bay leaf.
2. As the lentils cook, ready the dressing. In a small bowl, combine the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper, and whisk until the mixture is well integrated.
3. In a big mixing bowl, blend together the lentils, shallots, carrots, and celery.
4. Dress the lentil mixture with the dressing and toss gently to ensure the lentils and vegetables are evenly coated.
5. Include the minced parsley and fresh thyme leaves in the salad and toss to combine.
6. If necessary, taste and adjust the seasoning, adding more salt and pepper.
7. If you’re using them, add the toasted walnuts or pecans and gently fold them into the salad.
8. Let the flavors mingle for at least 15 minutes before serving. Then enjoy the salad.
9. Present the lentil salad warm or at room temperature, anointed with as much extra parsley as you fancy.
10. Savor this timeless French lentil salad, savored everywhere for its healthy properties.
