French Lentil Salad Recipe

Ingredients

• 1 1/2 cups French green lentils (Le Puy lentils), picked over and rinsed
• 4 1/2 cups water
• 1 bay leaf
• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 carrot, small dice
• 1 large celery stalk, small dice
• 2 small shallots, finely minced
• 1/2 cup toasted walnuts, finely chopped
• 1/4 cup fresh parsley, minced

Cook the Lentils

In a medium saucepan, combine the rinsed lentils, water, and the bay leaf. Bring the water to a boil over medium-high heat.

Once it’s boiling, immediately reduce the heat to low, cover the pot, and let the lentils simmer gently for ~20-25 minutes.

Start checking for doneness at 20 minutes. You want them to be tender but still have a slight, pleasant bite. They should not be split open or mushy. Drain the lentils thoroughly and discard the bay leaf.

Make the Vinaigrette and Combine

While the lentils are cooking, make the vinaigrette. In a large bowl (the one you’ll serve the salad in), whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper.

Let the cooked lentils cool for about 10 minutes—they should be warm, not hot. Add the warm lentils to the bowl with the vinaigrette and toss to coat. Warm lentils absorb the dressing more effectively than cold ones.

Add the diced carrot, celery, minced shallot, toasted walnuts, and parsley to the bowl. Toss everything together until it is well combined.

Let It Marinate

For the best flavor, cover the salad and let it marinate in the refrigerator for at least 1 hour, but it’s even better if left overnight.

Before serving, taste the salad and adjust with more salt and pepper if needed. It can be served cold or at room temperature.

French Lentil Salad

This is the kind of salad that improves with time, making it perfect for meal prep. The key is using French green lentils; unlike common brown or red lentils, they hold their firm, peppery texture after cooking instead of turning to mush. The lentils soak up the sharp vinaigrette as they sit, and the flavor is even better on day two.

Prep Time15 minutes mins

Active Time25 minutes mins

Refrigerate1 hour hr

Total Time1 hour hr 40 minutes mins

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Ingredients

• 1 1/2 cups French green lentils Le Puy lentils, picked over and rinsed
• 4 1/2 cups water
• 1 bay leaf
• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 carrot small dice
• 1 large celery stalk small dice
• 2 small shallots finely minced
• 1/2 cup toasted walnuts finely chopped
• 1/4 cup fresh parsley minced

Instructions

• Combine the lentils, water, and the bay leaf in a medium saucepan and bring to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender but still have a slight bite.
• Drain the lentils and discard the bay leaf.
• In a large bowl, whisk together the olive oil, the white wine vinegar, the Dijon mustard, the salt, and the pepper.
• Let the lentils cool for 10 minutes, then add them to the vinaigrette while still warm.
• Add the diced carrot, the celery, the minced shallots, the toasted walnuts, and the parsley to the bowl.
• Toss everything together until well combined.
• Cover and refrigerate for at least 1 hour or overnight for the best flavor.
• Taste and adjust the seasoning before serving cold or at room temperature.

Notes

Warm lentils will absorb the dressing better than cold ones, so don’t let them cool completely before combining with the vinaigrette.