The Perfect Lentil Salad Recipe
This lentil salad is simple, healthy & versatile. A French-inspired dish with Puy lentils, fresh herbs & Dijon. Perfect warm or cold
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Ingredients
For the Salad
- 1 medium carrot peeled and grated
- 1 small brown onion very finely chopped
- 1 celery stalk very finely chopped
- 1 –3 garlic cloves depending on how garlicky you like it
- 4 whole cloves
- Olive oil for frying
- 150 grams dark or Puy lentils
- About 400 ml chicken or vegetable stock 1½–2 cups
- 1 medium sprig of rosemary
- A few sprigs of thyme
- 3 bay leaves
For the Dressing
- 1½ Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 –2 tsp Dijon mustard
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Boil the kettle and prepare about 2 cups of stock.
- Heat a splash of olive oil in a large skillet or cast-iron casserole dish. Add the carrot, onion, celery, garlic, and cloves. Fry until softened and translucent. (Cover with a lid for a few minutes to speed this up.)
- Stir in the lentils until coated in the oil.
- Add the herbs and about 300 ml of stock. Cover and cook gently for 15 minutes.
- Stir, check liquid levels, and add more stock as needed (I used about 450 ml in total). Continue cooking for another 10 minutes, until the lentils are al dente.
- Remove from the heat and let the lentils rest with the lid on for 5–10 minutes.
- Discard the herbs.
- Mix the dressing ingredients and stir into the lentils while still slightly warm so they absorb the flavours.
Notes
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days. The flavours improve as it sits.
- Freezer: Not recommended, as lentils lose texture when thawed.