French Lentil Salad
This is a recipe I learned from mom in France when I was a child. In my family and generally in France, this salad is served with lukewarm lentils. So good!! I always add 3 TBSP of sauerkraut on the side. It goes so well with the flavor of the Dijon mustard dressing. Legumes are so good for you and the #1 food to help fight heart disease! So be sure to eat your beans and lentils regularly.
For the salad:
- 1 cup French lentils uncooked
- 2 cups red leaf lettuce
- 1 tomato diced
- 1 green pepper diced
- 1 carrot diced finely
- 1 shallot chopped
Dijon vinaigrette:
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2.5 tbsp extra virgin olive oil
- sea salt & pepper to taste
- Rinse the lentils. Pour into a pot and immerse under 2 cups of cold water. Do not salt the water or the lentils will not soften.
- Bring the water to a boil then lower the heat and simmer for 20min until tender.
- Drain the lentils and mix, still warm, with chopped tomato, diced green pepper and carrot, and minced shallot and vinaigrette. Serve on a bed of red leaf lettuce.
Preparing the vinaigrette:
- To make the vinaigrette, whisk with a fork 1 TBSP of red wine vinegar with salt until the salt is absorbed.
Stir in 1 TSP of Dijon Mustard. Then add 2 1/2 TBSP of EVOO, and finish with black pepper. Whisk until all ingredients are blended into a creamy dressing.
- Cook the lentils on the week-end and enjoy them in this salad or other recipes for 3-4 days.
- It is best to use Lentils du Puy (French lentils) but could work with green lentils too.
