Earthy French green lentils are simmered until just tender, then tossed warm with a punchy vinaigrette built from red wine vinegar, Dijon mustard, minced shallot, and garlic, so every grain soaks up that bright, tangy flavor as it cools. Crisp celery, fresh parsley, and a scattering of chives fold in for color and crunch, giving the whole bowl a fresh, herby lift. It's satisfying enough to eat on its own, yet simple enough to pair with grilled vegetables, crusty bread, or a leafy green salad. Served warm, at room temperature, or straight from the fridge, it holds up beautifully for make-ahead lunches and meal prep. With a wholesome, plant-based ingredient list from start to finish, this is an easy one to keep on repeat for a vegan spread.
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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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