French Lentil Salad

Name: French Lentil Salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1-1/2 cups Dried lentils; 5 sprigs Thyme; 2 ea Thyme leaves; 5 sprigs Rosemary; 2 ea Bay leaves; 1/4 cup Red wine vinegar; 3 Tbsp Olive oil; 1 Tbsp Dijon mustard; 2 tsp Honey; 1 ea Lemon, zested; 2 ea Shallots, halved and sliced lengthwise; 3 ea Garlic cloves, minced; 3 ea Carrots, thinly sliced; 1 ea Radicchio head, halved, cored and thinly sliced (6 oz); 1 bunch Parsley, finely chopped (4 oz); 1 Tbsp Dill, chopped; 2 tsp Tarragon, chopped

Print Recipe

Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: French

Servings: 5

Equipment

1 Large pot
1 Large bowl
1 Sheet pan

Ingredients

1-1/2 cups Dried lentils
5 sprigs Thyme
2 ea Thyme leaves
5 sprigs Rosemary
2 ea Bay leaves
1/4 cup Red wine vinegar
3 Tbsp Olive oil
1 Tbsp Dijon mustard
2 tsp Honey
1 ea Lemon, zested
2 ea Shallots, halved and sliced lengthwise
3 ea Garlic cloves, minced
3 ea Carrots, thinly sliced
1 ea Radicchio head, halved, cored and thinly sliced (6 oz)
1 bunch Parsley, finely chopped (4 oz)
1 Tbsp Dill, chopped
2 tsp Tarragon, chopped

Instructions

Rinse lentils well.
1-1/2 cups Dried lentils
Add lentils, thyme, rosemary, and bay leaves to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils. Discard the thyme, rosemary, and bay leaves. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.
5 sprigs Thyme, 5 sprigs Rosemary, 2 ea Bay leaves
While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well. Add the shallots and garlic and mix well to combine.
2 ea Thyme leaves, 1/4 cup Red wine vinegar, 3 Tbsp Olive oil, 1 Tbsp Dijon mustard, 1 ea Lemon, zested, 2 ea Shallots, halved and sliced lengthwise, 3 ea Garlic cloves, minced, 2 tsp Honey
Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again. Stir in the parsley, dill, tarragon and half the lemon zest.
3 ea Carrots, thinly sliced, 1 ea Radicchio head, halved, cored and thinly sliced (6 oz), 1 bunch Parsley, finely chopped (4 oz), 1 Tbsp Dill, chopped, 2 tsp Tarragon, chopped
Taste and adjust the seasonings for salt and pepper. Finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest.
Covered, this salad will last up to four days in the refrigerator.