Classic French-Inspired Lentil Salad with Crisp Vegetables
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Elevate your weekly meal prep with this vibrant, herb-forward Lentil salad. Combining earthy legumes with a zesty citrus vinaigrette and crunchy seasonal produce, this dish is a refreshing, nutrient-dense staple that tastes even better the next day.
Yumzy
Public Recipe
Ingredients
- ✓1.5 cups Dried green or French lentils
- ✓5 pieces Fresh thyme sprigs
- ✓3 pieces Fresh rosemary sprigs
- ✓2 pieces Bay leaves
- ✓0.25 cup Red wine vinegar
- ✓3 tbsp Extra-virgin olive oil
- ✓1 tbsp Dijon mustard
- ✓2 tsp Honey
- ✓1 large Lemon, zested and juiced
- ✓2 medium Shallots, thinly sliced
- ✓3 cloves Garlic, minced
- ✓3 medium Carrots, shaved or thinly sliced
- ✓1 small head Radicchio, shredded
- ✓1 bunch Fresh parsley, chopped
- ✓1 tbsp Fresh dill, chopped
- ✓2 tsp Fresh tarragon, chopped
Instructions
Rinse lentils thoroughly and simmer in a pot with the bouquet garni (tied herbs) until tender, about 15-20 minutes. Drain and spread on a tray to cool completely.
💡 Tip: Don't overcook the lentils; they should remain firm enough to hold their shape in the salad.
Whisk the vinegar, olive oil, mustard, honey, and half the lemon juice in a large mixing bowl. Fold in the shallots and garlic to let them soften.
💡 Tip: Allowing the shallots to sit in the acidic vinaigrette removes their harsh raw bite.
Add the prepared carrots and radicchio to the dressing, then fold in the cooled lentils. Toss gently to combine.
💡 Tip: Add the fresh herbs last to preserve their bright color and aromatic intensity.
Fold in the fresh parsley, dill, tarragon, and lemon zest. Season with salt and cracked pepper to taste before serving.
💡 Tip: Adjust the acidity with extra lemon juice right before serving to wake up the flavors.
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