Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Why this recipe works
- Warm dressing method: Tossing the lentils while still warm helps them absorb the mustard vinaigrette more fully.
- Sharp but balanced: Dijon mustard and red wine vinegar bring brightness, while olive oil rounds out the dressing.
- Good for make-ahead meals: The salad holds well in the fridge and can be brought back to room temperature before serving.
Get the most out of this recipe
Ingredient notes
- Use Puy lentils if possible: Puy lentils hold their shape well after simmering, giving the salad a firm, distinct texture rather than a soft mash.
- Adjust the vinaigrette to taste: If the salad tastes flat after resting, add a little more vinegar or mustard to sharpen the dressing.
- Fresh herbs matter: Fresh parsley gives the finished salad a cleaner, brighter flavour than dried herbs.
Timing notes
- Let the lentils absorb the dressing: The short rest after tossing allows the warm lentils to take on the mustard vinaigrette more evenly.
- Serve at room temperature: The flavour is clearest once the salad is no longer hot from the pan or cold from the fridge.
Common mistakes
- Avoid mushy lentils: Start checking early and drain the lentils as soon as they are tender but still holding their shape.
- Do not let them cool completely: Cold lentils absorb the dressing less readily, so combine them with the vinaigrette while still warm.
Make-ahead tips
- Make it ahead: The salad keeps well in an airtight container in the fridge for up to 3 days.
- Bring back to room temperature: Let the salad sit out briefly before serving so the olive oil loosens and the flavours open up.
Equipment you'll need
Ingredients
Instructions
- Rinse the lentils in a colander, then tip into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce to a steady simmer and cook for 18–22 minutes until tender but still holding their shape. Add 1 tsp of the fine sea salt for the final 2 minutes of cooking.
- Meanwhile, finely chop the shallot and parsley. In a mixing bowl, whisk together the dijon mustard, red wine vinegar, extra virgin olive oil, black pepper and the remaining 0.5 tsp fine sea salt until emulsified.
- Drain the lentils well, then add them to the bowl while still warm. Toss with the shallot and parsley until everything is evenly coated, then leave for 5 minutes so the lentils absorb the dressing. Serve at room temperature.
Recipe notes
Tips
- Do not overcook the lentils: start checking at 18 minutes and drain as soon as they are tender, otherwise the salad turns mushy.
- Tossing the lentils while warm helps them take on the dressing; if they cool too much, briefly warm them in the saucepan over low heat before dressing.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner acidity.
- Replace dijon mustard with whole-grain mustard for a coarser texture and milder heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container for up to 3 days. Bring back to room temperature before serving, or warm gently in a saucepan over low heat just until loosened.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Mustard
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