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.
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.