Classic French Lentil Salad

1. 1
   prep

   Rinse and pick over the lentils.

   Place the lentils in a colander and rinse under cold water. Spread them out and remove any small stones or debris.

2. 2
   boil · ~20 min

   Cook the lentils.

   1.In a saucepan, combine lentils, water, bay leaf, and the smashed garlic clove.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cook until lentils are tender but still hold their shape, about 18 to 20 minutes.

   4.Add a pinch of salt during the last 2 minutes of cooking.

   TIPDon't add salt at the beginning, it can toughen the lentil skins.
3. 3
   prep

   Drain and cool the lentils.

   Drain the lentils in a colander and discard the bay leaf and garlic clove. Let them cool slightly while you prepare the vegetables and vinaigrette.

4. 4
   mix · ~2 min

   Make the Dijon vinaigrette.

   1.In a small bowl, combine the minced shallot, Dijon mustard, and red wine vinegar.

   2.Whisk together, then slowly drizzle in the olive oil while whisking continuously until emulsified.

   3.Season with a pinch of salt and black pepper.
5. 5
   mix

   Toss the salad.

   1.In a large bowl, combine the warm lentils with diced celery, carrot, and red onion.

   2.Pour the vinaigrette over the lentil mixture and toss gently to coat everything evenly.

   3.Fold in the chopped parsley.

   TIPTossing the lentils while slightly warm helps them absorb the dressing better.
6. 6
   rest · ~15 min

   Let the salad rest before serving.

   Allow the salad to sit at room temperature for at least 15 minutes so the flavors meld together. Taste and adjust seasoning if needed.

7. 7
   serve

   Serve the lentil salad.

   Serve at room temperature or chilled. Garnish with extra parsley if desired.

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