French Lentil Salad
Servings: 6 people
Calories: 202kcal
Enjoy lentils in all their glory in this French Lentil Salad. So simple yet so flavorful, it tosses hearty and earthy French lentils in a bright and tangy Dijon vinaigrette. An easy side dish with dinner or a protein-packed lunch!
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Equipment
- Strainer
Ingredients
- 1 cup French green lentils
- 3 cups water vegetable or chicken broth (low-sodium)
- 1 bay leaf
- 1 shallot finely minced
- ¼ cup fresh parsley chopped
- 1 clove garlic grated or minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 Tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Kosher salt and black pepper to taste
- Fresh mint leaves to garnish (optional)
Instructions
- Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20-25 minutes, until tender.
- Remove from heat and drain the cooked lentils. Remove the bay leaf. Rinse under cold water to stop the cooking process and cool the lentils. Transfer the cooked lentils to a mixing bowl and set aside.
- Meanwhile, in a small bowl, whisk together the shallot, parsley, garlic, mustard, honey, red wine vinegar and olive oil. Season with salt and pepper, to taste.
- Add the dressing to the cooled lentils and toss gently to combine. Taste and season with additional salt and pepper.
- Serve immediately or chill in the refrigerator for at least 4 hours to allow the flavors to merge.
Notes
Storing
- The lentils can be cooked up to 5 days in advance. Store them in an airtight container in the fridge or freeze them for up to 3 months. Thaw in the fridge overnight before using them for the salad.
- If you made this salad for meal prep or have leftovers, it will keep in an airtight container in the fridge for 4 to 5 days. The flavors only get better as it sits! Before serving, stir the salad and refresh the flavors with a drizzle of olive oil or vinegar if needed.
- French lentils hold their shape well but will turn to mush if overcooked. To avoid overcooking, start checking for doneness around the 18 to 20 minute mark. The lentils should be al dente, or tender but with a slight bite.
- Yes, you must rinse your lentils. The first rinse removes debris, and the second rinse stops the cooking process and cools the lentils quickly.
- For deeper layers of flavor, make the salad at least 4 hours ahead of time (or leave it overnight). This gives those incredible flavors time to meld together.
- Add a protein - Like sliced hard-boiled eggs, flaked tuna or salmon, chopped shrimp, or shredded chicken.
- Add vegetables - There’s room for raw veggies like cherry tomatoes, shaved fennel, radicchio, or radishes, as well as cooked veggies like carrots, sweet potatoes, beets, green beans, or asparagus.
- Add cheese - To turn this into a Mediterranean lentil salad, top it with crumbled goat cheese, feta, shaved Parmesan, Pecorino, or cubed mozzarella before serving.
- Extras garnishes - For crunch, top the salad with toasted walnuts, sunflower seeds, crispy shallots, or crumbled bacon bits. For a briny kick, add capers or chopped olives.
- Make it vegan - Cook the lentils in water or vegetable broth and swap the honey in the vinaigrette for maple syrup or agave. Consider add-ins like crispy tofu, chickpeas, or white beans for extra protein.
Nutrition
Calories: 202kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 20mg | Potassium: 339mg | Fiber: 10g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 3mg