France Salade de Lentilles Tièdes (Warm Lentil Salad)
Salade de lentilles tièdes (warm lentil salad) is a traditional French dish that highlights the humble lentil with a touch of sophistication. Originating from the Auvergne region, this dish often features French green lentils, also known as Puy lentils, which are prized for their nutty flavor and firm texture. The addition of aromatic vegetables, tangy mustard vinaigrette, and fresh herbs creates a perfect balance of earthy, zesty, and savory notes.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Rinse the lentils under cold water to remove any debris. In a medium saucepan, combine the lentils, vegetable stock, and bay leaf. Bring to a boil, and then reduce the heat to low and simmer for 15 minutes. Add the diced carrot, onion, and celery, and cook for another 10–15 minutes, or until the lentils are tender but not mushy. Drain any excess liquid, remove the bay leaf, and set aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and black pepper until emulsified. Adjust the seasoning to taste.
- While the lentils are still warm, transfer them to a large mixing bowl. Pour the vinaigrette over the lentils and toss gently to combine. The warm lentils will absorb the dressing, enhancing their flavor.
- Stir in the chopped parsley and transfer the salad to a serving platter or individual plates. If desired, top with crumbled goat cheese or toasted walnuts for added texture and flavor. Serve warm as a salad or side dish.
Making the Salad:
Making the Vinaigrette:
Assembly and Serving:
Notes
- French green lentils (Puy lentils) are ideal because they hold their shape when cooked, but green or brown lentils can be used as substitutes.
- For a heartier dish, add cooked diced bacon, roasted vegetables, or a poached egg.
- Store leftovers in the refrigerator and reheat gently before serving.
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