This lentil salad is Mediterranean cooking at its simplest and best — earthy French green lentils simmered until tender but still holding their shape, then tossed warm with a bright, garlicky vinaigrette so they soak up every bit of flavor. Whisking Dijon mustard, shallot, and garlic into good extra-virgin olive oil and red wine vinegar builds a punchy, well-emulsified dressing that coats each lentil instead of pooling at the bottom of the bowl. Crisp celery and a generous handful of fresh parsley add crunch and color, while a scattering of chives brings a final layer of freshness. It's a satisfying, plant-forward dish built on legumes, olive oil, and herbs — exactly the kind of everyday staple this way of eating is known for. Serve it warm, at room temperature, or well-chilled, and it holds up beautifully as leftovers, making it a genuinely easy addition to a Mediterranean-style rotation.
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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.
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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