Earthy French green lentils simmer until just tender, then get tossed while still warm with a tangy Dijon-shallot vinaigrette so every bite soaks up flavor as it cools. Crisp celery, fresh parsley, and a scattering of chives bring brightness and crunch to balance the rich, garlicky dressing. It's a satisfying, protein-packed dish that works beautifully as a light lunch or a hearty side, and it holds up well whether served warm, room temperature, or straight from the fridge. The simple pantry staples here make it an easy, no-fuss addition to a vegetarian spread, and it's the kind of dish that actually tastes better the next day. Make a big batch — this one's a reliable go-to for meal prep or a potluck table.
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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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