French Lentil Salad
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This French lentil salad has become my go to dish for busy weeknights because it comes together in just an hour and tastes even better the next day. I love how versatile it is, loaded with hearty lentils and chickpeas that make it naturally protein packed and filling enough to stand on its own. The colorful medley of roasted carrots, peppers, celery and onions creates this wonderfully earthy base, while a simple mustard vinaigrette brings everything together with bright acidity. Lentils are absolutely packed with fiber and iron, so you're getting real nutritional value with every bite. Best of all, these are ingredients most of us already have on hand, making this an affordable way to create something restaurant quality at home.
Ella x
Ingredients
- 400 glentils
- 1 kgcarrots
- 1 kgonion
- 1 kgcelery
- 2 kgbell pepper
- 100 mlolive oil
- 50 mlapple cider vinegar
- 20 gdijon mustard
- 10 gsalt
- 5 gblack pepper
- 2 gthyme
- 2 gbay leaves
- 3 ggarlic
- 200 gchickpeas
Detail level
Instructions
- 1
Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
- 2
Chop the onion, carrots, celery, and bell pepper into small pieces.
- 3
In a large pot, heat the olive oil over medium heat. Add the garlic, thyme, and bay leaves, and cook for 1-2 minutes.
- 4
Add the chopped vegetables to the pot and cook for 5-7 minutes, or until they are tender.
- 5
Add the lentils, chickpeas, salt, and black pepper to the pot. Pour in the apple cider vinegar and Dijon mustard, and stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Tip: Adjust the seasoning as needed.
- 7
Let the salad cool to room temperature, then refrigerate for at least 30 minutes to allow the flavors to meld.
- 8
Serve the salad chilled, garnished with fresh herbs if desired.
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