Cooking Lucid
French Lentil Salad
Earthy Puy lentils tossed with a sharp Dijon vinaigrette, crisp vegetables, and fresh herbs. A satisfying salad that improves as it sits — perfect for meal prep.
Prep 15 min
Cook 25 min
Total 40 min
Serves 6
Ingredients
Step 1 — Lentils
- 1½ cups French green lentils (Puy)
- 1 bay leaf
- 4 cups water
- 1 tsp salt
Step 2 — Salad
- 1 red bell pepper (diced)
- 1 cucumber (diced)
- 4 scallions (sliced)
- ¼ cup fresh parsley (chopped)
- 2 tbsp fresh tarragon (chopped)
Step 3 — Vinaigrette
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ⅓ cup olive oil
- 1 garlic clove (minced)
- Salt and black pepper
Instructions
- 1
Cook the lentils
Simmer lentils with bay leaf in water 20–25 minutes until tender but not mushy. Drain, discard bay leaf, and season with salt while warm.
- 2
Make vinaigrette
Whisk vinegar, mustard, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified.
- 3
Toss and serve
Combine lentils, vegetables, and herbs. Toss with vinaigrette. Serve warm or at room temperature. Keeps well refrigerated up to 4 days.
Nutrition per serving: 280 cal · 14g protein · 32g carbs · 12g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
