Chilled French Lentil Salad
French lentil salad is served chilled. It's a flavorful, protein-packed, side dish, or it can serve as a vegetarian main course with one minor adjustment.
Servings: 12 servings
Calories: 171kcal
Equipment
- kitchen scale optional
Ingredients
- 2 cups dried lentils any color
- 3 cups water
- 2 cups chicken broth or vegetable stock for vegetarian version
- 1½ teaspoons salt
- 1½ cups peeled and diced carrots
- 1 cup diced celery
- ½ cup chopped shallots
- ¼ cup extra virgin olive oil plus extra for drizzling before serving
- 2 tablespoons champagne vinegar or your favorite vinegar
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1-2 tablespoons chopped celery leaves for garnish
Instructions
- In a medium saucepan, simmer the lentils in the chicken broth, water, and salt (or 5 cups of the liquid of your choice, if making the vegetarian version) over medium heat for 20-25 minutes. Drain and cool slightly.
- While the lentils are cooking, prepare the chopped carrots, celery, and shallots and place them in a large bowl.
- Add the cooled lentils to the bowl with the vegetables. Stir to combine.
- In a small bowl, whisk together the ¼ cup olive oil, vinegar, black pepper, and Dijon mustard.
- Pour the vinaigrette over the lentils and stir well to combine.
- Refrigerate the salad for 4 hours (overnight is best).
- Before serving drizzle the salad with additional extra virgin olive oil and the chopped celery leaves.
- Serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 23g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 425mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2.731IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg
