French Lentil Salad with Dijon Vinaigrette (Print View)
Tender French lentils tossed with crisp vegetables and zesty Dijon vinaigrette for an elegant, satisfying dish.
# What You Need:
→ Lentil Salad Base
01 - 1 cup French green lentils (Puy lentils), rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1 small red onion, finely diced
05 - 1 medium carrot, peeled and finely diced
06 - 1 celery stalk, finely diced
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons chives, finely chopped
10 - Salt and freshly ground black pepper to taste
→ Zesty Dijon Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 1 1/2 tablespoons red wine vinegar
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 garlic clove, finely minced
16 - Zest of 1 lemon
17 - 1 tablespoon freshly squeezed lemon juice
18 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Combine lentils, water, and bay leaf in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 18 to 22 minutes until lentils are tender but still hold their shape. Drain thoroughly, discard bay leaf, and set aside to cool slightly.
02 - While lentils simmer, finely dice the red onion, carrot, and celery. Cut cherry tomatoes in half and coarsely chop the fresh parsley and chives. Keep vegetables separate until ready to assemble.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, lemon zest, and lemon juice in a small bowl. Season with salt and pepper, whisking vigorously until fully emulsified and slightly thickened.
04 - Place warm lentils in a large serving bowl. Add diced onion, carrot, celery, cherry tomatoes, parsley, and chives. Pour vinaigrette over the mixture and toss gently with a spatula to coat evenly without mashing the lentils.
05 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while slightly warm, or let stand at room temperature for 20 minutes before serving. Also excellent chilled.
# Expert Tips:
01 -
- The vinaigrette doubles as a brilliant marinade for roasted vegetables or grilled chicken
- French lentils hold their shape beautifully, making this salad perfect for meal prep lunches
02 -
- The salad tastes best after resting for at least 15 minutes, allowing the vinaigrette to penetrate the lentils
- French lentils are different from regular green lentils and worth seeking out for their superior texture
03 -
- Toast the dried lentils in a dry pan for two minutes before cooking to enhance their nutty flavor
- Make a double batch of the vinaigrette and keep it in a jar for quick salads all week