Lentil Salad

Name: Lentil Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup French green lentils, rinsed; 3 cups water; 2 shallots, minced; 2 celery stalks, diced; 1 carrot, finely diced; 1/4 cup fresh flat-leaf parsley, chopped; 2 tsp Dijon mustard; 2 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; 1/2 tsp salt; to taste black pepper

A French-inspired salad of firm green lentils tossed with shallots, Dijon mustard vinaigrette, and fresh herbs. Earthy, protein-rich, and satisfying at any temperature.

35 minEasyServes 4310 cal/serving

FrenchSaladStovetopVeganHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 cup French green lentils, rinsed
3 cups water
2 shallots, minced
2 celery stalks, diced
1 carrot, finely diced
1/4 cup fresh flat-leaf parsley, chopped
2 tsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp salt
to taste black pepper

Instructions

1

Combine 1 cup rinsed French green lentils and 3 cups water in a saucepan. Bring to a boil, reduce heat, and simmer 20-25 minutes until tender. Drain and cool slightly.
2

In a large bowl, whisk together 2 tsp Dijon mustard, 2 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and black pepper to taste.
3

Add the warm lentils to the dressing and toss to coat.
4

Stir in 2 minced shallots, 2 diced celery stalks, and 1 finely diced carrot.
5

Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.
6

Serve warm, at room temperature, or chilled.

Questions

Can I make Lentil Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Lentil Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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