French Lentil Salad

Step 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.

• 1½ cupsLentils, rinsed
• 2 clovesGarlic, peeled and halved lengthwise
• ×1Bay Leaf, fresh
• 3 sprigsThyme

Step 2 · Drain and Dice

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

• 1½ cupsLentils, rinsed
• 2 clovesGarlic, peeled and halved lengthwise
• ×1Bay Leaf, fresh
• 3 sprigsThyme

Step 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.

Step 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.

• 1½ cupsLentils, rinsed
• Black Pepper, freshly ground
• ½ cupWalnuts, toasted and chopped
• ¼ cupChives, finely chopped

Step 5 · Rest the Salad

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

Step 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.

• ½ cupParsley, fresh flat-leaf leaves