French Lentil Salad, a delicious taste of springtime!

French Lentil Salad is a taste of springtime! Yes you read that right, this lentil salad with fresh vegetables and a light vinaigrette is light, delicious and the perfect salad to make right now!

When I first started cooking with lentils I always bought the brown kind. Then one day I bought some red lentils and used them in a soup that we enjoyed very much. On another occasion, I noticed a bag of Black Beluga Lentils at the market, and into the cart, they went! When I was cooking with just the brown variety, I thought I just didn't like lentils, but I was wrong...

I was wrong because I was using the wrong variety in the dishes I was cooking, and not enjoying the end results. Lentils vary by color, texture, and flavor. They are enjoyed around the world and a staple in the diets of many. From my personal perspective lentils are easier to digest than other legumes.   However, picking the right lentil for the job is important! 

The one thing you will notice about French Green Lentils is the flavor. Compared to standard brown or red lentils, French Green Lentils are peppery and a bit herby. I am not certain "herby" is a true word, but it seems to be in the layman's cooking dictionary! But the most important thing about French Green Lentils is that they are tasty and make a delicious, herby French Lentil Salad!

Some thoughts on this salad.

There seem to be endless ways to make this salad with the addition of additional sauteed vegetables or goat cheese. So do feel free to add to or make as written. 

Due to the peppery nature of lentils, you may choose to forget the fresh ground pepper, do not forget to add salt to "taste".

Thyme and Bay Leaf are traditional, for our family the thyme was not used, and it is still so good!

Do allow the salad to sit for 20-30 minutes before serving. 

You may serve at room temperature or slightly chilled, your choice.

Ingredients needed for this recipe:

• French Green Lentils
• onion
• carrot
• shallot
• olive oil
• red wine vinegar
• dijon mustard
• bay leaf
• sprig of fresh thyme
• salt
• fresh ground pepper
• flat-leaf parsley

You will also need the following:

• medium-sized saucepan with a lid
• strainer
• medium-sized mixing bowl
• measuring spoons
• measuring cups
• silicone spatula
• kitchen knife
• cutting board
• serving platter

Now we are ready to begin!

French Lentil Salad

inspired by David Lebovitz

1 1/4 c French Green Lentils

water

bay leaf

fresh thyme

salt

1/4 c olive oil, plus more for sauteing the carrot and onion

1 T and 1 t red wine vinegar

1 small shallot, finely minced

1/8 - 1/4 t Dijon mustard

fresh ground pepper, if desired

1 large carrot, peeled and diced

1 small onion, peeled and diced

1 bunch flat-leaf parsley, washed, dried, and chopped

Sort and remove any debris from the lentils, and rinse under running water. Place in the medium-sized saucepan along with the bay leaf and thyme, if using. Cover with at least 2 inches of water. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes. Add 1/4 t salt and cook an additional 10 minutes or until done. Important, Do Not Overcook!

While the lentils are cooking, prepare the vegetables. Peel and dice the carrot, and the onion, and set aside until needed. 

Wash, dry, and chop the parsley (saving a sprig for the top), and set aside until needed. 

And make the vinaigrette. Finely mince the shallot, and place it into the medium-sized mixing bowl along with the red wine vinegar, 1/4 c olive oil, and the Dijon mustard. Add 1/4 t salt or to preferred taste. Mix well and set aside.

Drain the cooked lentils in a colander, until no additional water is dripping away. Add the well-drained lentils to the vinaigrette and mix together gently. 

In a small skillet (or the pan the lentils were cooked in) saute the diced carrot and onion in olive oil. Saute until lightly golden, but still firm. Add to the cooked lentil mixture, and combine well. 

Stir in the chopped parsley. Taste for adjustment of seasonings if desired Arrange on a serving platter, adding that saved sprig of parsley for the top. 

Storage options for French Lentil Salad. Store covered in the refrigerator for up to three days. Allow coming to room temperature before serving. Do not freeze, and expect some softening of the vegetables during storage. 

UPDATE:  For your convenience, a "copy and paste" version of French Lentil Salad has been included below. 

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French Lentil Salad

inspired by David Leboovitz

1 1/4 c French Green Lentils

water

bay leaf

fresh thyme

salt

1/4 c olive oil, plus more for sauteing the carrot and onion

1 T and 1 t red wine vinegar

1 small shallot, finely minced

1/8 - 1/4 t Dijon mustard

fresh ground pepper, if desired

1 large carrot, peeled and diced

1 small onion, peeled and diced

1 bunch flat-leaf parsley, washed, dried, and chopped

Sort and remove any debris from the lentils, and rinse under running water. Place in the medium-sized saucepan along with the bay leaf and thyme. Cover with at least 2 inches of water. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes. Add 1/4 t salt and cook an additional 10 minutes or until done. Do Not Overcook!

While the lentils are cooking, prepare the vegetables. Peel and dice the carrot, and the onion, and set aside until needed. Wash, dry, and chop the parsley (saving a sprig for the top), and set aside until needed. And make the vinaigrette. Finely mince the shallot, and place it into the medium-sized mixing bowl along with the red wine vinegar, 1/4 c olive oil, and the Dijon mustard. Add 1/4 t salt or to preferred taste. Mix well and set aside.

Drain the cooked lentils in a colander, until no additional water is dripping away. Add the well-drained lentils to the vinaigrette and mix together gently. In a small skillet (or the pan the lentils were cooked in) saute the diced carrot and onion in olive oil. Saute until lightly golden, but still firm. Add to the cooked lentil mixture, and combine well. Stir in the chopped parsley. Taste for adjustment of seasonings if desired Arrange on a serving platter, adding that saved sprig of parsley for the top. 

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