Classic French Lentil Salad
If you enjoy fresh and wholesome salads, this is a great one for your repertoire. This Classic French Lentil Salad is made using earthy, healthy Puy lentils, carrots, shallots and herbs drizzled with a quick zippy Dijon vinaigrette. It is affordable, simple to make and very satisfying. A great side dish for hosting, or as a make-ahead recipe for meals on-the-go. Ingredients you need for this French Lentil Salad Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make…
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup Puy lentils (192g) (or common brown or green lentils)
- 3 cups (750ml) water, vegetable or chicken broth (low-sodium)
- 1 bay leaf
- 1 large carrot, peeled and finely diced
- 1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
- About 4 tbsp chopped fresh parsley
- 1/4 tsp fresh thyme leaves
- 1 garlic clove, minced
- ½ tbsp Dijon mustard
- 1 tsp honey
- 2 tbsp (30ml) freshly squeezed lemon juice
- ¼ cup (60ml) extra virgin olive oil
- 3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- 1
Step 1 – 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 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.
- 2
Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.