French Lentil Salad

Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape – though not their color – when cooked.
Yield 4-6 servings
Time 30 minutes
  • colander
  • medium pot with lid
  • wooden spoon
  • large bowl
  • whisk
  • 1½ c French lentils
  • 5-6 c vegetable stock or water*
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • ½ t salt
  • 3 T sherry, champagne, or wine vinegar
  • 1 T Dijon mustard
  • pepper
  • ½ c olive oil
  • ½ c carrots, diced
  • ½ c celery, diced
  • ½ c red onion, diced

Sort through the lentils to remove any stones or debris, then rinse well.

Place in pot with water, garlic, bay leaves, and salt and bring to a boil. Lower heat, partly cover, and let simmer until the lentils are soft (and the liquid is gone*), about 25-30 minutes.

Meanwhile, whisk together the vinegar, mustard, and pepper, then slowly whisk in the oil. Toss with the vegetables.

Discard the bay leaves, then stir the lentils into the vinaigrette-coated vegetables. Taste and add more salt and/or pepper as needed.

Serve warm or at room temperature.


* Most recipes call for cooking lentils in an abundance of water and then draining them, but I prefer to use just enough water so that all the liquid (and flavor) is absorbed. If you want to try it my way, start with 5 c water and add more as needed. On the other hand, if you plan to drain, add another ¼ t of salt to the water.

Tassajara Dinners & DessertsAdapted from the recipe in Tassajara Dinners & Dessertsread my review.

Buy it: |

Help Abbreviations  |  Conversions  |  Cooking tips
French green lentil salad