French Lentil salad is often served as bistro fare in France; however, it is also a very common dish made at home.
Made with green lentils, or lentilles vertes du Puy, because they are not only a touch sweeter but also hold their shape well during cooking, which is perfect when seasoned with a Dijon vinaigrette, as you will find it here.
Always served at room temperature, they are served alongside smoked salmon or smoked French sausage. Great made-ahead lunch, easy light dinner, or with your favorite omelet.
My dad was fond of lentils and often served them while I was growing up.
They are, after all, little golden coins. That is what we were told when we were little.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step instructions on how to make this delicious lentil salad
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this French lentil salad?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- French Lentil Salad – Salade de Lentilles
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Du Puy lentils or French green lentils are great to cook with as they will hold their shape; they are also excellent with a robust vinaigrette.
Garlic cloves give a layer of flavor while cooking with the lentils.
Yellow onion, cut in half or quarters if your onion is too big, keeping it together without removing the core, gives your salad that great sweet onion flavor.
Carrot that you will leave whole. Brings a touch of sweetness when cooking and a touch of color when added to the lentils.
Bay leaf and thyme sprigs add natural flavoring to your lentils. To be removed at the end of cooking. They can also be placed in a herb ball or a cooking cloth if you do not want to have small pieces of thyme in your lentils.
White wine, I know it is not much, but you will be surprised by the flavor that it adds to the cooking water.
Strong French Dijon mustard is a real game changer with this salad or any salad.
Extra-virgin olive oil and Red wine vinegar are whisked with the salt and mustard to create a very delicious, creamy vinaigrette.
Sea salt and Black pepper are the only seasonings you will need. Please season and taste as you go along so you do not overseason.
Chives are to be added to the vinaigrette, which brings a hardy, oniony flavor without being overpowering. Do not skip this ingredient; it really gives it a layer of flavor.
Italian parsley leaves left intact and added at the last minute to maintain their shape, bring a touch of color, and add flavor.
Walnuts or almonds, chopped, and this is an optional step.
Cold water to cover the lentils while cooking.
Step-by-step instructions on how to make this delicious lentil salad
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Start by rinsing and checking the lentils to ensure no hard ones remain.
- In a medium saucepan, combine the lentils, onion pieces, the whole carrot, garlic, bay leaf, and fresh thyme. Add the white wine and cover with enough water to cover the ingredients by one inch.
- Bring to a boil, reduce the heat to low, and simmer until the lentils are cooked through but still have a bite.
- Meanwhile, in a large bowl, whisk together the vinegar, salt, olive oil, chives, and mustard to prepare the vinaigrette. Whisk until creamy.
- Drain the lentils; discard the thyme, bay leaf, garlic, and onion.
- Dice the carrot into bite-sized pieces.
- Add the warm lentils to the vinaigrette and gently stir. Season with salt and pepper if needed. Add the diced carrots and any walnuts if you choose to use them.
- Once cooled, add the parsley leaves, toss again, and serve.
Equipment Needed
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Serving plate I enjoy serving my food in very pretty dishes. We eat with our eyes, and a beautiful dish is always welcome at my table.
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Giangi’s Pro Tips
- Do rinse and check the lentils to remove any hard pieces.
- Be very careful not to overcook the lentils. Start testing them around 10 to 12 minutes of cooking.
- The carrot will cook fast. I know it is strange to leave it intact and then cut it into small dice after it is cooked, but doing so early on to save time will result in a very mushy carrot that will fall apart during cooking.
What dishes can you enjoy with this French lentil salad?
This salad can be enjoyed with cooked sliced brats. As well as thick slices of Jambon de Paris or cooked ham (still a thick slice), or smoked salmon, as I have here for you.
At party time, prepare them alongside roasted chicken, or, and this is my favorite combination, with broiled salmon with spicy maple syrup. The blending of the flavors is quite enjoyable.
Variations and Substitutions
Walnuts or almonds are a great option for adding a bit of crunch to your salad.
Storing and Reheating
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat: Bring them back to room temperature and enjoy.
Frequently Asked Questions
Are French lentils better than regular lentils?
The French lentils are not necessarily better, but they are highly prized for their unique texture and flavor. Because of their thick skins, they hold their shape better during cooking and do not turn mushy.
What makes French lentils different?
They are perfect for salads, side dishes, and some stews thanks to their thick skin, which allows them to retain their shape and chewy texture when cooked.
Why is it called French salad?
In France, salads are usually simple, consisting of fresh greens tossed with a light vinaigrette. This minimalist approach to salads in French cuisine is classic and focuses on the ingredients and dressing.
If you enjoy this recipe, you may want to try my other recipes.
Lentil Salad with Sun-Dried Tomatoes, Onions, and Fresh Herbs
French Lentil Salad – Salade de Lentilles
Ingredients
- 1½ cup French green lentils, rinsed
- 3 garlic cloves, peeled and sliced in half lenghtwise
- 1 yellow onion, small and halved lenghtwise, peeled and root base kept intact
- 1 carrot, mediun, peeled and kept whole
- 1 bay leaf
- 2 thyme sprigs
- ½ cup white wine
- salt
VINAIGRETTE
- 1 tablespoon Dijon mustard
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt
- ¼ cup fresh chives, chopped
- handful Italian parsley leaves
- Black ground pepper
OPTIONAL
- ½ cup walnut, chopped
Instructions
- In a medium saucepan, combine the lentils, onion, carrot, garlic, bay leaf, and fresh thyme. Add the wine and cover the lentils with water to cover all the ingredients by 1 inch.
- Bring to a boil, reduce the heat to low, and simmer until the lentils are cooked through but still have a bite, about 15 minutes.
- Meanwhile, make the vinaigrette by whisking together vinegar, salt, olive oil, chives, and mustard until a cream forms.
- Drain the lentils, discard the garlic, thyme, bay leaf, and onion. Dice the carrot.
- Add the warm lentils to the vinaigrette and toss. Season with salt and pepper if needed. Add the diced carrot and walnut
- Once cooled off, add the parsley leaves and give it another great tossing and serve,
Notes
- Do rinse and check the lentils to remove any hard pieces.
- Be very careful not to overcook the lentils. Start testing them around 10 to 12 minutes of cooking.
- The carrot will cook fast. I know it is strange to leave it intact and then cut it into small dice after it is cooked, but doing so early on to save time will result in a very mushy carrot that will fall apart during cooking.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Salads, Dinners, Sides
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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