Classic French Bistro Lentil Salad
Puy lentils tossed in a sharp Dijon vinaigrette with minced shallots and fresh parsley.
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Ingredients
- 1 cup French Puy lentils
- 3 cups Water or vegetable broth
- 1 piece Bay leaf
- 1 large Shallot, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 4 tablespoons Extra-virgin olive oil
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Rinse the Puy lentils thoroughly under cold water to remove any debris.
- 2
Place lentils in a medium saucepan with water and the bay leaf; bring to a boil.
- 3
Reduce heat and simmer uncovered for 20-25 minutes until tender but still firm to the bite.
- 4
While lentils cook, whisk together the minced shallots, Dijon mustard, and red wine vinegar in a small bowl.
- 5
Slowly drizzle in the olive oil while whisking constantly to create an emulsified vinaigrette.
- 6
Drain the cooked lentils well and discard the bay leaf.
- 7
While the lentils are still warm, toss them with the vinaigrette so they absorb the flavors.
- 8
Fold in the chopped parsley and season with salt and pepper before serving at room temperature.
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