French Lentil Salad
Firm green lentils tossed warm with a mustardy shallot vinaigrette, crunchy vegetables, parsley and a little feta.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Ingredients
Equipment
- Medium saucepan
Instructions
Put the lentils and bay leaf in the saucepan and cover with water by 2-inch. Bring to a boil, then simmer until tender but still holding their shape, 20–25 minutes. Stir in half the salt for the last 5 minutes.Put the lentils and bay leaf in the saucepan and cover with water by 5 cm. Bring to a boil, then simmer until tender but still holding their shape, 20–25 minutes. Stir in half the salt for the last 5 minutes.
While the lentils cook, whisk the shallot, vinegar, mustard and the rest of the salt in a large bowl and let it stand so the shallot mellows. Whisk in the oil.
Drain the lentils well, discard the bay leaf, and add them to the dressing while still warm. Toss and let them soak it up for 10 minutes.
Fold in the carrot, celery and parsley, taste for salt and top with feta. Serve warm or at room temperature.
Notes
- French (Puy) lentils hold their shape best. Red lentils won’t work here; they turn to mush.
- Keeps for 4 days in the fridge, which makes it a good make-ahead lunch.
My notes
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Nutrition estimate
- Calories
- 305
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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