French Puy Lentil Salad
Bursting with bold flavors and vibrant textures, this French Puy Lentil Salad is a wholesome and versatile dish that celebrates the earthy richness of Puy lentils paired with a medley of fresh vegetables and fragrant herbs. Perfectly cooked lentils are tossed with crisp cucumber, juicy cherry tomatoes, and finely chopped red onion, then drizzled with a tangy Dijon mustard vinaigrette for a zesty finish. Fresh parsley and chives add a bright, herbaceous touch, making this salad as refreshing as it is satisfying. Quick to prepare and naturally gluten-free, this protein-packed salad makes for a nourishing lunch, a stunning side dish, or a light dinner when served with crusty bread. It's the ultimate recipe for those seeking a healthy yet flavorful way to enjoy French-inspired cuisine.
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Recipe Information
Ingredients
- 200 grams Puy lentils
- 750 milliliters Water
- 1 piece Bay leaf
- 1 small Red onion
- 200 grams Cherry tomatoes
- 1 small Cucumber
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Extra-virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the Puy lentils under cold water in a fine-mesh sieve.
In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf, then allow the lentils to cool to room temperature.
While the lentils are cooking, finely chop the red onion, quarter the cherry tomatoes, and dice the cucumber. Set them aside.
In a small bowl, prepare the dressing by whisking together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until emulsified.
Once the lentils have cooled, transfer them to a large mixing bowl. Add the chopped red onion, cherry tomatoes, cucumber, parsley, and chives.
Pour the mustard vinaigrette over the salad and toss gently to combine, ensuring the lentils and vegetables are evenly coated.
Taste and adjust seasoning with additional salt and pepper if needed.
Refrigerate the salad for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 13.8 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
