Lentil Salad
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.
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
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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.
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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.
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3
Add the warm lentils to the dressing and toss to coat.
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4
Stir in 2 minced shallots, 2 diced celery stalks, and 1 finely diced carrot.
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5
Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.
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6
Serve warm, at room temperature, or chilled.