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Wednesday, February 28, 2024

French Lentil Salad, the delicious taste of springtime, anytime!

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!


Lentils come in many different colors and varieties!

When I first started cooking with lentils I always bought the brown colored lentils, and that was mostly out of habit. 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! It was about then that I realized that when I was cooking with only the brown variety, I thought I simply didn't like lentils (very much), 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, in many different countries. From my own perspective lentils are easier to digest than many other legumes. However, picking the right lentil for the job is important, I found this shared information helpful
 

Each variety of lentils is a bit different from the others. 

The one thing you will notice about French Green Lentils is the flavor. As 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! So today we will use it, as it perfectly describes the flavor of French Green Lentils. But the most important thing about French Green Lentils is that they are tasty and make a delicious, and yes, herby French Lentil Salad!


Some thoughts on this salad.

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

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 due to flavor preference of one family member, but even without the thymy, this salad was still so, so good!

Do allow the salad to sit for 20-30 minutes, after mixing, 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
UPDATED: 02.29.2024


1 1/4 c French Green Lentils
water
bay leaf
fresh thyme
salt
1/4 c olive oil, plus more for sautéing 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, set aside until needed. 

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

Next, 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) sauté the diced carrot and onion in olive oil. Sauté 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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Printable "copy and paste" version:


French Lentil Salad
inspired by David Leboovitz
UPDATED: 02.29.2024

1 1/4 c French Green Lentils
water
bay leaf
fresh thyme
salt
1/4 c olive oil, plus more for sautéing 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, set aside until needed. Wash, dry, and chop the parsley (saving a sprig for the top), set aside until needed. 

Next 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) sauté the diced carrot and onion in olive oil. Sauté 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. 

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Would you like to comment?

  1. Delicious!! Thanks for sharing at the What's for Dinner party. Hope your week is fantastic!

    ReplyDelete
    Replies
    1. Helen, you are welcome, and thanks for hosting, I appreciate it!

      Delete
  2. I make a similar salad on occasion. We always enjoy it, I need to make it more often! Thanks for the inspiration :)

    ReplyDelete
    Replies
    1. This was a first for me, I really enjoyed it, so it will not be the last time I make it! Thanks for stopping by, I appreciate it.

      Delete

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