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French Lentil Salad
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French Lentil Salad

This is a foundational make-ahead salad. The specific use of French Le Puy lentils is important; unlike common brown or green lentils, they hold their shape after cooking instead of turning to mush. The flavor improves significantly as it sits, making it an ideal recipe to prepare on a Sunday for lunches throughout the week.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

For the Lentils

  • 1 1/4 cups French Le Puy lentils rinsed
  • 3 cups vegetable broth
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1 bay leaf

For the Vinaigrette & Assembly

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 1/2 tsp Diamond Crystal kosher salt
  • 1/2 tsp black pepper
  • 1 large carrot ~3/4 cup, finely diced
  • 1 large celery stalk ~1/2 cup, finely diced
  • 1 large shallot ~1/2 cup, finely diced
  • 1/2 cup toasted walnuts roughly chopped
  • 2 tbsp fresh parsley minced
  • 2 tbsp fresh dill minced

Method

  • Combine lentils, broth, wine, and bay leaf in medium saucepan.
  • Bring to boil, reduce to simmer, cover and cook 20-25 minutes until tender but firm.
  • Meanwhile, whisk olive oil, vinegar, mustard, garlic, salt, and pepper in large bowl.
  • Drain lentils, discard bay leaf, add hot lentils to vinaigrette.
  • Let cool 15-20 minutes.
  • Add carrots, celery, shallot, walnuts, parsley, and dill. Toss well.
  • Refrigerate minimum 2 hours before serving.

Notes

Best if marinated overnight. Keeps well for several days in refrigerator.