How To Make Warm French Lentil Salad

This warm French lentil salad is a simple yet delightful dish that can be ready in 30 minutes. The Dijon dressing creates a perfect harmony with the hearty and peppery green lentils.

Blessed Great Lent to all who observe. I pray this is a fruitful time of reflection and growth for us all. This warm French lentil salad is a perfect addition to the meal rotation during the Lenten season. It is highly customizable to fit different dietary needs.

What You Will Need

• Petite French Green Lentils
• Bay leaf
• Water
• Olive Oil
• Onion
• Carrots
• Garlic
• Apple Cider Vinegar
• Dijon Mustard
• Salt
• Black Pepper

Method

1. Sort and rinse the lentils and then add to a pot of water with a bay leaf and bring to a boil. Once boiling, reduce the heat to a simmer and allow the lentils to get tender. This will take about 20 minutes.
2. While the lentils are cooking, thinly slice an onion and dice the carrots. Add to a skillet pan and sauté them with a little bit of coconut oil over medium heat until tender. Next, add in the garlic and cook for 1-2 minutes more.
3. Next, make the dressing by combining the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper in a mason jar. Cover and shake until well combined.
4. After the lentils are tender, remove the bay leaf and drain the water.
5. Add the lentils and onion/carrot mixture to a bowl and fold so everything is combined.
6. Pour the Dijon dressing over the mixture and combine well again.
7. Serve warm and top with extra salt and pepper if desired. Enjoy!

Emma

Warm French Lentil Salad

This warm French lentil salad is a simple yet delightful dish that can be ready in 30 minutes. The Dijon dressing creates a perfect harmony with the hearty and peppery green lentils.

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Servings: 8 servings

Course: Main Course, Salad

Ingredients Method

Ingredients

  

• 2 cups petite French green lentils
• 1 bay leaf
• 5 cups water
• 1/2 cup olive oil
• 1 tbsp coconut oil (for sautéing)
• 2 cups onion, thinly sliced
• 1 cup carrots, diced
• 3-5 cloves fresh garlic
• 4 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 2 tsps salt
• 2 tsps black pepper

Method

 

1. Sort and rinse the lentils and then add to a pot of water with a bay leaf and bring to a boil. Once boiling, reduce the heat to a simmer and allow the lentils to get tender. This will take about 20 minutes.
2. While the lentils are cooking, thinly slice an onion and dice the carrots. Add to a skillet pan and sauté them with a little bit of coconut oil over medium heat until tender. Next, add in the garlic and cook for 1-2 minutes more.
3. Next, make the dressing by combining the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper in a mason jar. Cover and shake until well combined.
4. After the lentils are tender, remove the bay leaf and drain the water.
5. Add the lentils and onion/carrot mixture to a bowl and fold so everything is combined.
6. Pour the Dijon dressing over the mixture and combine well again.
7. Serve warm and top with extra salt and pepper if desired. Enjoy!