French
French Lentil Salad
Peppery green lentils stay intact and absorb a mustard-shallot vinaigrette while warm. Carrot, celery, parsley, and tarragon keep the earthy salad fresh.
6 servings · 15 minutes prep · 25 minutes cook
Ingredients
Ingredients
- 1 1/2 cups (300 g) French green lentils, rinsed
- 1 bay leaf
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 1 small shallot, minced
- 3 tablespoons (45 ml) red wine vinegar
- 1 tablespoon (15 g) Dijon mustard
- 1/3 cup (80 ml) extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped parsley
- 1 tablespoon chopped tarragon
Directions
Method
- Cover lentils and bay by 2 inches of water. Simmer 18 to 25 minutes, until tender but intact; add carrot and celery for the final 3 minutes. Drain well and discard bay.
- Whisk shallot, vinegar, Dijon, salt, and pepper; slowly whisk in oil.
- Toss warm lentils and vegetables with dressing. Cool 15 minutes, then fold in herbs. Serve warm or at room temperature.
