Description

Craving a vibrant, versatile dish that’s as satisfying as a main course or a stunning side? French Lentil Salad, created by Lisa Donovan, combines nutty French green lentils with crisp vegetables, fresh herbs, and a tangy vinaigrette for a flavor-packed meal

Ingredients

Scale

French Lentil Salad uses simple ingredients for a bold, fresh result. Here’s what you’ll need for about 9 cups:

1 ½ cups dried lentils (preferably French green lentils): Nutty, firm base.
5 thyme sprigs, plus 2 teaspoons thyme leaves: Adds earthy, herbal flavor.
5 small rosemary sprigs: Contributes aromatic depth.
2 fresh bay leaves: Enhances savory notes.
¼ cup red wine vinegar: Provides tangy acidity.
3 tablespoons extra-virgin olive oil, plus more for serving: Forms the vinaigrette base.
1 tablespoon Dijon mustard: Adds sharpness and emulsifies the dressing.
2 teaspoons honey: Balances with subtle sweetness.
1 large lemon, zested and juiced: Brings bright, citrusy flavor.
Salt and freshly cracked black pepper: Seasons the salad.
2 medium shallots, trimmed, halved, and sliced lengthwise (about 6 ounces): Adds mild oniony crunch.
2-3 small garlic cloves, minced: Infuses savory depth.
3 medium carrots, thinly sliced (about 8 ounces): Contributes sweet crunch.
1 small head radicchio, halved, cored, and thinly sliced (about 6 ounces): Adds bitter, colorful contrast.
1 large bunch parsley leaves and stems, finely chopped (about 4 ounces): Provides fresh, herbaceous flavor.
1 tablespoon roughly chopped dill: Adds bright, grassy notes.
2 teaspoons chopped tarragon leaves: Brings anise-like complexity.

Why These Ingredients Matter

French Green Lentils: Hold their shape better than other lentils, providing a firm texture.
Vinaigrette: Red wine vinegar, Dijon, and honey create a balanced, tangy dressing.
Vegetables: Carrots and radicchio add crunch and color; shallots and garlic bring depth.
Herbs: Parsley, dill, tarragon, thyme, and rosemary elevate freshness and complexity.

Substitutions and Variations

French Green Lentils: Swap with black beluga lentils or brown lentils (adjust cooking time).
Red Wine Vinegar: Use white wine vinegar, apple cider vinegar, or balsamic vinegar.
Olive Oil: Replace with avocado oil for a neutral flavor.
Dijon Mustard: Substitute with whole-grain mustard or 1 teaspoon mustard powder.
Honey: Use maple syrup or agave for vegan.
Radicchio: Swap with endive, arugula, or red cabbage for a similar bitter bite.
Herbs: Replace dill or tarragon with basil or cilantro; omit rosemary if unavailable.
Vegan Option: Naturally vegan; use maple syrup or agave instead of honey.
Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
Flavor Variations:
- Cheesy Lentil Salad: Add ½ cup crumbled feta or goat cheese after mixing.
- Spicy Lentil Salad: Include ¼ teaspoon chili flakes in the vinaigrette.
- Mediterranean Lentil Salad: Add ½ cup chopped sun-dried tomatoes and ¼ cup olives.
- Nutty Lentil Salad: Toss in ¼ cup toasted almonds or walnuts.
- Citrus Burst Salad: Add 1 tablespoon orange zest with the lemon zest.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ cups lentils, 5 thyme sprigs, 2 teaspoons thyme leaves, 5 rosemary sprigs, 2 bay leaves, ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 lemon, salt, pepper, 2 shallots, 2-3 garlic cloves, 3 carrots, 1 radicchio head, 1 bunch parsley, 1 tablespoon dill, 2 teaspoons tarragon.
Sort through lentils to remove debris; rinse well.
Thinly slice shallots and carrots; core and thinly slice radicchio; mince garlic; finely chop parsley, dill, and tarragon; zest and juice lemon.
Tie thyme sprigs, rosemary sprigs, and bay leaves into a bouquet garni with kitchen twine.

Tip: Prep vegetables and herbs while lentils cook to save time; slice carrots thinly for crunch.

Step 2: Cook the Lentils

In a large pot, combine 1 ½ cups lentils and the bouquet garni; cover with water by 2 inches.
Bring to a boil over high heat, then reduce to a simmer and cover.
Cook until lentils are tender, 12-20 minutes (check at 12 minutes to avoid overcooking).
Discard bouquet garni; drain lentils and rinse with cold water.
Spread lentils on a towel-lined sheet pan to dry and cool.

Tip: Test lentils early to ensure they stay firm; cool quickly to stop cooking.

Step 3: Make the Vinaigrette

In a large bowl, whisk together ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 teaspoons thyme leaves, half the lemon juice, 1 tablespoon salt, and 2 teaspoons black pepper until emulsified.
Add sliced shallots and minced garlic; mix well.

Tip: Whisk vigorously for a smooth vinaigrette; taste and adjust seasoning if needed.

Step 4: Assemble the Salad

Add sliced carrots and radicchio to the vinaigrette; toss to coat.
Add cooled lentils; toss again to combine.
Stir in chopped parsley, 1 tablespoon dill, 2 teaspoons tarragon, and half the lemon zest.

Tip: Toss gently to avoid crushing lentils; ensure even coating for maximum flavor.

Step 5: Serve

Taste and adjust seasoning with salt, pepper, extra lemon juice, or olive oil as needed.
Finish with a generous drizzle of olive oil and a sprinkle of remaining lemon zest.
Serve as a side (about 1-1 ½ cups per serving for 6-8) or a light meal (about 2 cups per serving for 4-6).
Pair with roasted chicken, fish like miso-turmeric salmon, or holiday dishes like roasted broccoli.

Tip: Serve at room temperature or chilled; adjust seasoning before serving if refrigerated.