French Lentil Salad starts with lentils cooked in a flavorful broth, then tossed with vegetables and a lovely vinaigrette.
French Lentil Salad
We weren’t enamored with my mom’s lentil soup as children. Lentils were more of a novelty ingredient than one to which we were accustomed. So my sisters and I begrudgingly ate it. This could have been during my dad’s low sodium phase making the dish bland and even less appealing. But since that time, I’ve had well seasoned, lip smackingly tasty lentils, and even a marvelous lentil, lemon and tuna salad, also from Around My French Table. I anticipated enjoying this French Lentil Salad…and I did. There are loads of other delicious salads in my recipe index.
A Healthy Salad Featuring Lentilles du Puy
These French green lentils, or lentilles du Puy, were cooked in chicken broth flavored with celery, carrots, onion, cloves and a bay leaf till tender. Then a slosh of cognac was added along with a minced shallot, soaked in ice water and rinsed to mellow its bite.
Lots of terrific seasonings plus the aromatics, herbs and spices made for a tasty salad base. Dorie offered numerous options for add ins. I passed on the bacon, goat cheese and yogurt and went the simple route. I zeroed in on her Bonne Idée and tossed the cooked lentils with a Dijon vinaigrette and vegetables for a splendid, healthy salad. A perfectly filling lunch for a number of days running…I didn’t even offer Bill a bite.
He would have looked at the unidentifiable legumes and labeled them “funny stuff.” So why even offer? Dorie’s recipe for basic French lentils can be found on Serious Eats.Print
French Lentil Salad
French lentils and vegetables tossed in a mustard vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: French, French-American
- 1 cup lentils cooked per Dorie’s Basic French Lentils recipe
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- 2 tablespoons walnut oil
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- Diced bell peppers
- Diced cooked carrots (removed from cooking broth)
- Minced parsley
- Whisk together Dijon mustard and sherry vinegar. Slowly drizzle in walnut and olive oil while continuing to whisk. Add salt and pepper to taste.
- Toss dressing with warm lentils. Mix in peppers, carrots and parsley. Check for seasoning and add salt and pepper if needed.
Off to Seattle and the IFBC
Next Friday, I’ll be attending the International Food Bloggers Conference in Seattle, organized by Foodista.com and Zephyr Adventures. It was just a year ago when Dorie Greenspan was the keynote speaker at this event, and the other Doristas and I received the royal treatment due to our connection. We had cocktails with Dorie and her charming husband, Michael, then met up with them again for breakfast. We cheered her on as she spoke from her heart about being yourself and saying “yes” to new opportunities. The FFwD participants that had been virtual friends for the past few years were now my companions for 3 fun packed days. We learned about Google, blogging, writing, photography as well as being treated to outstanding food from the region. This year, I will see a few old friends plus meet some new. Check out details of the event here, the attendees here and our marvelous sponsors featured in the side bars on both pages.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #44: Get a good night’s sleep. When you’re tired, your will power can decrease and you may be more tempted to eat snacks you’d usually pass up.