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Green Lentil Salad

Green Lentil Salad recipe image
This classic French green lentil salad is a study in simplicity and depth of flavor. Earthy, firm Puy-style lentils are simmered with aromatic onion, garlic, and bay leaf to build a savory foundation. Once tender, they are tossed while still warm with a sharp red wine vinegar and extra-virgin olive oil dressing, allowing the grains to absorb the tangy notes. The result is a dish with a pleasant texture&# 226;€”neither mushy nor too hard—that holds up beautifully at room temperature. It is perfect for a light lunch, a picnic staple, or a nutritious side dish for roasted meats. Vegan-friendly and packed with fiber, this recipe brings rustic bistro flavor to your home table with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 15.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic French green lentil salad is a study in simplicity and depth of flavor. Earthy, firm Puy-style lentils are simmered with aromatic onion, garlic, and bay leaf to build a savory foundation. Once tender, they are tossed while still warm with a sharp red wine vinegar and extra-virgin olive oil dressing, allowing the grains to absorb the tangy notes. The result is a dish with a pleasant texture&# 226;€”neither mushy nor too hard—that holds up beautifully at room temperature. It is perfect for a light lunch, a picnic staple, or a nutritious side dish for roasted meats. Vegan-friendly and packed with fiber, this recipe brings rustic bistro flavor to your home table with minimal effort.
Ingredients
  • 1 pound Imported French green lentils
  • 1 medium onion, halved
  • 2 cloves garlic, peeled
  • 1 leaf bay leaf
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt
  • freshly ground black pepper
Directions
  1. 1
    Rinse lentils thoroughly and discard any pebbles or broken pieces.
  2. 2
    Place lentils, halved onion, peeled garlic cloves, and bay leaf in a medium saucepan.
  3. 3
    Cover ingredients with cold water by about 1 inch.
  4. 4
    Cover and bring to a boil over medium heat.
  5. 5
    Reduce heat to low and simmer, covered, until lentils are tender but still hold their shape, about 25-35 minutes.
  6. 6
    Add more water if needed during cooking; all liquid should be absorbed when lentils are done.
  7. 7
    Discard the onion, garlic, and bay leaf.
  8. 8
    Whisk vinegar, olive oil, and salt together in a small bowl to create the dressing.
  9. 9
    Pour dressing over the warm lentils and toss gently to combine.
  10. 10
    Season with freshly ground black pepper and additional salt to taste before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 15.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use French green lentils (Puy lentils) for best results as they hold their shape well. Brown lentils can be substituted but may become softer.

This salad tastes better after sitting for a few hours as the flavors meld. It can be served warm or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The lentils will absorb more dressing over time, so you may want to add a splash of water or extra oil when reheating or serving.

For added texture, consider topping with fresh herbs like parsley or chives, or shaved feta cheese if not keeping it vegan.

Keywords: lentils, green lentils, french salad, puy lentils, vegan, gluten free, healthy, side dish, bistro style, red wine vinegar, olive oil, earth, fiber rich, picnic food, lunch, simple, rustic, plant based, protein, warm salad
Read it online: https://www.chefs-mate.com/recipe/green-lentil-salad/