Vegan French Lentil Salad
This elegant French lentil salad features tender earthy Puy lentils dressed in a classic Dijon vinaigrette with aromatic vegetables and fresh herbs. It is a sophisticated yet simple vegan dish inspired by French bistro cuisine that is both filling and deeply satisfying.
A classic French-inspired lentil salad with Dijon vinaigrette, herbs, and tender Puy lentils.
Nutrition per serving
Ingredients
base
salad
dressing
Instructions
Cook the Lentils
Place rinsed lentils in a saucepan and cover with cold water by 2 inches. Bring to a boil then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain well and season with salt immediately.
Prepare the Vegetables
While lentils cook finely dice the carrot and celery into small uniform cubes. Mince the shallots as finely as possible. Chop the fresh parsley. Small even cuts ensure a cohesive and refined texture throughout the salad.
Make the Dijon Vinaigrette
Whisk together olive oil, red wine vinegar, and Dijon mustard in a bowl until emulsified into a smooth dressing. Season with salt and freshly cracked black pepper. The mustard acts as an emulsifier holding the dressing together.
Assemble and Serve
While lentils are still slightly warm toss them with the diced vegetables, shallots, parsley, and Dijon vinaigrette. Warm lentils absorb the dressing more effectively. Serve warm, at room temperature, or chilled.
Substitutions
Common mistakes
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