French Lentil Salad
  • Dinner

French Lentil Salad

A hearty salad featuring lentilles du Puy, a tangy vinaigrette, and fresh herbs, perfect as a main or side dish.

Serves 4 as a main course or 6 to 8 as a side

~1 hr 30 min

Ingredients

For the Vinaigrette

  • Shallots, finely minced×1
  • Red Wine Vinegar3 tbsp
  • Kosher Saltto taste
  • Extra Virgin Olive Oil6 tbsp
  • Black Pepper, freshly groundto taste

To Finish

  • Walnuts, toasted and chopped½ cup
  • Chives, finely chopped¼ cup
  • Parsley, fresh flat-leaf leaves½ cup

Other ingredients

  • Lentils, rinsed1½ cups
  • Yellow Onions, halved lengthwise and peeled, with the root end kept intact×1
  • Carrots, peeled×1
  • Garlic, peeled and halved lengthwise2 cloves
  • Bay Leaf, fresh×1
  • Thyme3 sprigs

Instructions

  1. Cook the Lentils

    In a medium saucepan, combine the lentils, onion, carrot, garlic, bay leaf, and thyme. Add enough water to cover the ingredients by 1 inch (2.5 cm). Bring to a boil, reduce the heat to low, and simmer until the lentils are cooked through but still have a bite, 15 to 20 minutes. Begin testing them after 10 minutes so they do not overcook.

  2. Drain and Dice

    Drain the lentils and discard the onion, garlic, bay leaf, and thyme. Dice the carrot and set aside.

  3. Make the Vinaigrette

    Make the vinaigrette. Place the shallot in a large bowl. Add 1 tablespoon of the vinegar and a pinch of salt and let rest for a few minutes to soften the taste of the shallot. Add the remaining 2 tablespoons vinegar and the oil, then season with salt and pepper.

  4. Toss the Salad

    Add the warm lentils to the vinaigrette and toss. Season with 1/2 teaspoon salt and some black pepper. Add the carrot, walnuts, and chives and toss to blend. Adjust the seasoning as necessary.

  5. Rest the Salad

    Set aside for 15 minutes to 1 hour to allow the salad to come to room temperature.

  6. Finish and Serve

    Add the parsley leaves and finish by lightly tossing to combine. Serve at room temperature. Alternatively, refrigerate overnight and bring to room temperature before serving the next day.

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