Salade de Lentilles (French Lentil Salad)
Salade de lentilles is a French green lentil salad with carrot, celery, onion, parsley, and Dijon mustard vinaigrette.
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50 mintotal
40 min hands-on10 min hands-off
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 10 minutes of cooling before dressing; warm lentils absorb vinaigrette well, but hot lentils can soften the vegetables.
Method
Simmer the green lentils with the bay leaf in water until tender but still holding their shape.
Drain the lentils and discard the bay leaf. Let the lentils cool slightly.
Whisk the Dijon mustard, olive oil, lemon juice, salt, and black pepper into a smooth dressing.
Mix the lentils with carrot, celery, onion, and parsley.
Pour over the dressing and toss gently. Rest briefly before serving so the flavors settle.
How to tell it's done
The lentils should be tender but separate, with a bright dressing that does not pool heavily.
Getting it right
Tip
Dress the lentils while they are slightly warm so they absorb the mustard vinaigrette better.
What to serve it with
Serve as a light lunch, picnic salad, or side dish with bread.
Common mistakes
- The lentils split or turn mushy.
- Simmer gently and stop when they are tender but still separate, then drain before adding the dressing.
Substitutions
- Green Lentils hold their shape best; softer lentils may become mushy.
- Lemon Juice can be replaced with a mild vinegar if needed.
- Add cooked egg or tuna only if changing the diet and allergen mapping.
Storing and reheating
Refrigerate lentil salad for up to 4 days. Stir before serving and refresh with a little lemon juice or olive oil; do not freeze.
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