Chefs around the world revere French Le Puy lentils for lentil salads because of their robust flavor and ability to stay firm and hold their shape when cooked. This classic dish is made simply with lentils and vinaigrette. Serve it as a light lunch or a side dish.
1 cup of lentils
French vinaigrette (olive oil, vinegar, Dijon mustard, garlic, sea salt, and pepper)
Parsley
Celtic salt or sea salt
Freshly ground black pepper
Optional: Bay leaf and tomatoes, celery, onion, carrots
Rinse the lentils under cold water.
Put the lentils in a medium saucepan and cover with about 3 inches of water. Add optional bay leaf.
Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until the lentils are tender.
Drain the lentils, remove the bay leaf, and put the lentils in a bowl.
Add the vinaigrette and chopped parsley. Stir to combine.
Serve as is, or top with fresh tomatoes and onions or celery and carrots.
This salad tastes even better after sitting for a few hours, allowing the flavors to meld. It can be stored in the fridge for up to three days — perfect for planning ahead.
My sister-in-law's lentil salad with fresh tomato
Lentil salad with red onion
You may also enjoy warm lentil salads with vegetables or bacon.
