Lentil Salad with Dijon Vinaigrette
Why this recipe works
- Balanced vinaigrette: Dijon mustard, red wine vinegar and olive oil create a sharp, rounded dressing that suits the earthy lentils.
- Good made ahead: The salad holds well in the fridge, and the lentils continue to absorb flavour as they stand.
- Simple technique: The method relies on simmering, draining and tossing, with no specialist equipment or complex steps.
Get the most out of this recipe
Ingredient notes
- Choose lentils that hold their shape: Green lentils are a good fit because they stay intact after simmering, giving the salad a defined, satisfying texture.
- Adjust the sharpness: If the salad tastes flat after standing, add a little more red wine vinegar and toss again before serving.
- Use fresh herbs: Fresh parsley gives the cleanest finish here; dried herbs will not provide the same brightness or texture.
Timing notes
- Serve at room temperature: The salad is best once it has stood briefly and is no longer hot, allowing the dressing and shallot to settle into the lentils.
- After chilling: If refrigerated, let the salad sit at room temperature before serving and toss well to redistribute the vinaigrette.
Make-ahead tips
- Make in advance: Prepare the salad ahead and refrigerate it in a sealed container once fully cooled.
- Meal prep friendly: It keeps well for several days, making it useful for lunches or as a ready side for simple meals.
Serving ideas
- Serve as a side: Pair with roast vegetables, grilled fish, chicken or a simple omelette for an easy meal.
- Finish with herbs: Add extra chopped parsley just before serving for a fresher, brighter finish.
Equipment you'll need
Ingredients
Instructions
- Put the lentils in a saucepan, cover with plenty of cold water, and add 1 tsp of the salt. Bring to the boil, then reduce to a steady simmer and cook for 18 to 22 minutes until tender but still holding their shape.
- Meanwhile, finely chop the shallot and parsley. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, black pepper, and the remaining 0.5 tsp salt until emulsified.
- Drain the lentils well in a colander, then tip them back into the warm saucepan for 1 minute to steam off excess water. Add the warm lentils to the bowl with the vinaigrette and toss thoroughly so they absorb the dressing.
- Stir in the shallot and parsley, then leave the salad to stand for 5 minutes so the flavours settle. Taste and adjust with a little more black pepper if you like, then serve at room temperature.
Recipe notes
Tips
- Dress the lentils while they are still warm so they soak up the vinaigrette rather than letting it sit on the surface.
- If the salad looks dry after standing, loosen it with a small splash of red wine vinegar and a drizzle of extra virgin olive oil, then toss again.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner acidity.
- Replace fresh parsley with fresh dill for a softer, more aromatic herb note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Bring back to room temperature for 20 to 30 minutes before serving, and toss well to redistribute the dressing.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Mustard
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