French-Style Lentil Salad Recipe
French green lentil salad with vegetables, herbs, and a simple vinaigrette is an everyday dish from Parisian bistros. It’s often served as a starter or a light lunch, sometimes with a piece of smoked salmon or a poached egg. It’s as filling as a main course, yet tastes fresh and light.
This salad combines the hearty, nutty flavor of French-style lentils with a bright vinaigrette and crunchy vegetables, making it both satisfying and light. It’s versatile enough to be a starter, side, or main, and tastes great warm or at room temperature.
Chef's tips
Use small green or brown lentils that hold their shape when cooked, such as French Puy-style lentils. Don’t overcook them – they should stay slightly firm. Season the lentils while they’re still warm so they absorb the flavors of the dressing better.
How to serve
Serve as a light main with a poached egg or smoked salmon on top. It also works well as a side dish to roasted chicken or grilled fish. For a buffet or picnic, present it at room temperature with a basket of crusty bread and a simple green salad.
Ingredients
- lentils green or brown, dried - 200 g
- carrot medium - 1 piece
- celery stalk - 1 stalk
- shallot or small onion - 2 piece
- bay leaf - 1 piece
- thyme dried herb or a few sprigs of fresh - 0.5 teaspoon
- wine vinegar red or white - 2 tablespoon
- Dijon mustard - 1 teaspoon
- olive oil - 4 tablespoon
- parsley chopped, fresh - 3 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- garlic finely chopped, optional - 1 clove
Preparation
- Rinse the lentils in a sieve under running water. Transfer to a pot and cover with cold water so it comes about 3 cm above the lentils.
- Add the bay leaf, dried thyme (or sprigs of fresh thyme), the peeled carrot cut into large pieces, and a piece of celery stalk. Bring to a boil, reduce the heat, and cook for 20–25 minutes, until the lentils are tender but not mushy.
- Meanwhile, finely chop the shallots, the remaining celery stalk, and, if using, the garlic. Once cooked, cut the carrot into small cubes.
- In a small bowl, mix the wine vinegar, mustard, a pinch of salt, and pepper. Add the olive oil and whisk vigorously with a fork until the dressing slightly thickens and forms a smooth emulsion.
- Drain the cooked lentils in a sieve, remove the bay leaf and any thyme sprigs. Transfer the lentils, still warm, to a large bowl.
- Add the diced carrot, chopped shallot, celery, garlic, and parsley to the lentils.
- Pour over the prepared vinaigrette and gently toss so the lentils don’t break apart. Taste and season with additional salt and pepper if needed.
- Serve slightly warm or at room temperature. Just before serving, you can drizzle with a little extra olive oil.
Storage
Przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 20 minut, aby się ogrzała, i ewentualnie dodaj łyżkę oliwy, bo soczewica wchłania sos.
This salad is inspired by simple plates served in Parisian bistros – unfussy, full of flavor, and perfect for everyday cooking. It’s one of those dishes that tastes even better after the flavors have had time to meld, so it’s ideal for meal prep or taking to work.
