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French Lentil Salad
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Ingredients
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Step by step
Method
4 steps
- 1
Rinse 1 cup French green lentils (du Puy if you can find them). Combine with 3 cups low-sodium vegetable broth in a saucepan. Simmer uncovered 20–25 minutes until tender but still holding their shape — they should be firm, not falling apart. Drain and let cool a few minutes.
- 2
In a large bowl, whisk 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, ¼ cup olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- 3
Add the warm lentils, 1 small carrot (finely diced), 1 celery stalk (finely diced), ¼ cup finely diced red onion, ¼ cup chopped parsley, and 2 tablespoons chopped fresh tarragon or chives. Toss gently until everything is coated.
- 4
Let stand 15 minutes so the lentils drink the dressing. Taste and adjust salt. Serve warm or chilled; leftovers keep covered up to 3 days. You want a herby French lentil salad with firm lentils — not mushy porridge or a bland dry bowl.