Fresh, vibrant, and packed with flavor, this French Lentil Salad is a must-have recipe for anyone who loves clean, wholesome meals with European flair. From the first bite, it’s earthy yet elegant—perfectly balancing the peppery pop of French green lentils with fresh veggies, aromatic herbs, and a bold, tangy vinaigrette.
What makes this salad shine is its balance of textures and tastes. Crisp cucumbers and juicy tomatoes contrast beautifully with the toothsome lentils, while the shallot-Dijon dressing brings everything together with zippy complexity. Best of all, this hearty salad can be made ahead, making it ideal for meal prep, picnics, or quick weekday lunches.
French green lentils (also called “Le Puy” lentils) are famous for their nutty taste and ability to hold their shape, originally grown in the volcanic soils of central France. Their distinctive texture and rich flavor make them perfect for composed salads like this one.
So go ahead—toss up this simple, nutritious dish and transport your tastebuds to a rustic French bistro!
Recipe Yield: 4 servings
INGREDIENTS
1 cup French green lentils (Le Puy), rinsed
1 cup cherry tomatoes, halved
½ cup finely diced cucumber
¼ cup finely diced red bell pepper
¼ cup chopped fresh parsley
2 tbsp chopped fresh chives
1 small shallot, minced
1 garlic clove, grated
1 bay leaf
½ tsp kosher salt
1 tbsp Dijon mustard
2 tbsp red wine vinegar
3 cups water
¼ cup extra virgin olive oil
Salt and pepper, to taste
INSTRUCTIONS
1. Cook the lentils:
In a medium saucepan, combine lentils, water, bay leaf, and salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–22 minutes, or until tender but not mushy. Drain, discard the bay leaf, and set aside to cool.
2. Make the vinaigrette:
While the lentils cool, whisk together shallot, garlic, Dijon, vinegar, and olive oil in a large bowl. Season with salt and pepper to taste. Let sit for 5–10 minutes to mellow the shallot.
3. Assemble the salad:
To the bowl with the vinaigrette, add cooled lentils, tomatoes, cucumber, red bell pepper, parsley, and chives. Toss gently until everything is well coated. Taste and adjust seasoning.
4. Chill and serve:
Refrigerate for 20–30 minutes before serving for best flavor. Serve chilled or at room temperature.
Helpful Tips to Perfect This Recipe
- Use French Green Lentils (Le Puy): Their firm texture and nutty flavor make them ideal for salads without turning mushy.
- Let the Shallot Mellow: Resting the shallot in vinegar before mixing softens its bite and rounds out the dressing.
- Make Ahead for Flavor: This salad tastes even better after 30 minutes in the fridge as the flavors meld together beautifully.
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