Anti Inflammatory Classic Lentil Salad
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Learn more →Ingredients
4 servings
- 1 cup french green lentils (lentilles du puy), rinsed and picked over
- 3 cups water
- 1 bay leaf
- ½ tsp salt, plus more to taste
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 small shallot, finely minced
- 1 small garlic clove, finely minced
- ¼ cup extra-virgin olive oil
- ¼ tsp black pepper, plus more to taste
For the salad
- 2 stalks celery, thinly sliced
- ¼ cup flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the lentils, water, bay leaf, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, for 20–25 minutes, until the lentils are tender but still hold their shape with a slight firmness at the center — they should not be mushy or split.
- 2
While the lentils cook, whisk together the red wine vinegar, Dijon mustard, shallot, and garlic in a small bowl until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the vinaigrette is emulsified and slightly thickened. Season with 1/4 tsp black pepper.
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