Salade de Lentilles is a nutritious and flavorful dish showcasing the best French bistro cuisine. This hearty salad combines tender, earthy French lentils with fresh vegetables and a zesty vinaigrette, creating perfect textures and flavors. It’s a versatile dish that can be enjoyed as a light main course or a robust side, ideal for picnics, lunches, or a healthy meal. The lentils provide a great source of protein and fiber, making this salad delicious and incredibly satisfying.
AuthorJulia ForesekCategoryFrench, Salads, Salads & Dressings, VegetarianDifficultyBeginnerCook the Lentils:
Rinse the lentils under cold water. In a saucepan, combine lentils, bay leaf, onion halves, and enough water to cover the lentils by a couple of inches. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. Drain and discard the bay leaf and onion.
Prepare the Vegetables:
While the lentils are cooking, sauté the garlic, carrot, celery, and red bell pepper in a skillet with a bit of olive oil until they are just softened. Set aside to cool.
Make the Vinaigrette:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, combine the cooked lentils, sautéed vegetables, parsley, and chives. Pour the vinaigrette over the salad and toss gently to combine.
Serve:
Adjust the seasoning if necessary. The salad can be served warm or at room temperature. Garnish with additional herbs if desired.
Ingredients
Directions
Cook the Lentils:
Rinse the lentils under cold water. In a saucepan, combine lentils, bay leaf, onion halves, and enough water to cover the lentils by a couple of inches. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. Drain and discard the bay leaf and onion.
Prepare the Vegetables:
While the lentils are cooking, sauté the garlic, carrot, celery, and red bell pepper in a skillet with a bit of olive oil until they are just softened. Set aside to cool.
Make the Vinaigrette:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, combine the cooked lentils, sautéed vegetables, parsley, and chives. Pour the vinaigrette over the salad and toss gently to combine.
Serve:
Adjust the seasoning if necessary. The salad can be served warm or at room temperature. Garnish with additional herbs if desired.
Notes
Perfect Wine Pairing:
- Loire Valley Sauvignon Blanc: The crisp and mineral notes of a Sauvignon Blanc from the Loire Valley complement the lentils’ earthy flavors and the sharpness of the vinaigrette.
- Alternative: A dry Rosé or a light-bodied Pinot Noir can also pair nicely, offering a fruity balance to the salad’s savory and tangy notes.
