Best French Lentil Salad Recipes

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

FRENCH LENTIL SALAD WITH GOAT CHEESE

Steps:

• Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside.
• Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl.
• Stir in the dressing, chives, and cilantro; mix well. If you're serving the salad immediately, add the goat cheese and tomatoes. If you're preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.

FRENCH PUY LENTIL SALAD

Steps:

• Peel the half-onion and stud with the cloves.
• Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
• Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
• Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
• In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
• Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
• Allow to stand for 30 minutes so that the flavors absorb.
• Serve at room temperature.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
• Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
• Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
• Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

THAI RED RICE AND FRENCH GREEN LENTIL SALAD

Steps:

• Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
• Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
• Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
• Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

FRENCH LENTIL SALAD

Steps:

• Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)

Steps:

• Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD

Steps:

• In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
• In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
• In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

PAN SEARED SALMON WITH CAPER HERB VINAIGRETTE AND FRENCH LENTIL SALAD

Steps:

• Prepare the French Lentil Salad: Combine the diced celery, diced carrot, bay leaf, smashed garlic clove, rinsed and drained French green lentils, and 1 teaspoon (Diamond Crystal brand) kosher salt in a medium saucepan. Add cold water to cover the lentils by 2 to 3 inches.
• Bring the mixture to a boil, stir, reduce the heat to a simmer, and cook the lentils for about 20 minutes or until tender yet firm - be sure to check them after the first 15 minutes of cooking. Drain in a fine-meshed sieve and discard the bay leaf. Transfer to quarter sheet pan, spreading them into a thin layer to cool (or alternatively, a large mixing bowl). Allow the lentils to cool to room temperature.
• Meanwhile, toast the walnuts on the stovetop. Preheat a small skillet over medium-high heat. Add the walnuts to the pan, and stir continously until fragrant and they are beginning to brown. Remove from the heat and immediatley transfer the nuts to a bowl. Allow them to cool completely before roughly chopping. Set aside.
• In a large mixing bowl, whisk together the Dijon mustard, lemon zest, lemon juice, red wine vinegar, and extra virgin olive oil until emulsified. Add the cooked lentil mixture and toss gently to coat. Add the diced onion, chopped sun-dried tomatoes, parsley, dill, and toasted chopped walnuts. Toss gently to combine. Season to taste with salt and pepper. Set aside until ready to serve. If prepping ahead, refrigerate the lentil salad in an airtight container for up to 3 to 5 days.
• Prepare the Caper Herb Vinaigrette: Combine the diced shallot, capers, lemon zest, lemon juice, olive oil, and chopped herbs in a small mixing bowl. Season to taste with salt and pepper. It should be puckery and acidic, but feel free to add another tablespoon of extra virgin olive oil if desired to dilute the acidity.
• Prepare and Pan Sear the Salmon: Pat the salmon fillets dry (on both sides) with paper towels, and allow to come to room temperature slightly. Just before cooking, season both sides with kosher salt.
• Preheat a large stainless steel skillet set over medium-high heat. *Avoid over-crowding the pan by cooking the fish in batches if necessary. Water should dance on the surface on it is ready. Add 1-2 tablespoons of avocado oil (or another high smoke-point cooking oil).
• Once the oil is shimmering, gently place the salmon fillets, skin-side down, into the skillet. Reduce the heat slightly. Press the fillets down in the pan with a flat heatproof fish or other spatula for the first 10 seconds of cooking or so - this will prevent the salmon skin from curling as it cooks. Contine cooking the salmon, skin-side down, until the flesh is cooked roughly 3/4 of the way up teh fillet, and the skin is crispy and rendered. If the fish is sticking, it is most likely not ready to be flipped. Flip the salmon fillets and cook briefly for 10 seconds or so on the fesh side or until an instant thermometer inserted in center of fillets reads between 120 (medium rare) degrees Fahrenheit.
• Transfer to a plate, skin side up, and lightly sprinkle with kosher salt. Allow to rest for a minute or two as you assemble the dishes.
• Assemble and Serve: Place a spoonful of the French lentil salad in the center of each serving plate. Top with the pan seared salmon, crispy skin side up. Spoon a generous spoonful of caper herb vinaigrette over the fish (or serve on the side) and serve immediately.

FRENCH LENTIL SALAD

Steps:

• Rinse and pick over lentils to remove any small pebbles, and then soak in water for 24 hours. Rinse and drain. Place lentils in a large saucepan and add enough water to cover them generously (~6 cups). Bring to a boil, then lower the head and simmer for 20-25 minutes, until tender. Drain well and set aside. In a large bowl, whisk together the oil, juices, cumin, celery salt, curry powder, coriander, cayenne, shallots, garlic, thyme, and zest. Add the lentils, currants, fennel, celery, parsley, and cilantro. Season with salt and pepper. Mix well. Serve warm or chilled. This can be made one day in advance.

VEGAN FRENCH LENTIL SALAD

Steps:

• Bring water, lentils, and table salt to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, stirring occasionally, until lentils are fully cooked, 20 to 30 minutes. Drain.
• While the lentils are cooking, combine tomatoes, green onion, bell pepper, red onion, dill, basil, olive oil, vinegar, kosher salt, and pepper in a large bowl.
• Drain lentils. Add hot lentils to the tomato mixture and stir to combine. Serve immediately, or refrigerate for 24 hours to allow flavors to develop.

FRENCH LENTIL SALAD WITH FETA AND MINT

Steps:

• Rinse the lentils with water in a colander and look over carefully, removing any tiny stones or debris. Put in a medium pot with the garlic and bay leaf and cover by 2 to 3 inches with water. Bring to a boil. Once water boils, drop the heat until it simmers. Simmer until the lentils are just tender, but not mushy, about 20 minutes.
• While the lentils cook, in a medium bowl, make a dressing by whisking together the shallot, mustard, salt, vinegar, oil, several cracks of black pepper, and the optional sumac
• Once the lentils are cooked, drain in a colander and add to the bowl with the dressing. Mix well. Add the fennel, mint, and feta and mix gently. Taste and add more salt and pepper, if needed. Serve warm or cold.

FRENCH LENTIL SALAD

Steps:

• Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf.
• Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper.
• Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.)

SMOKED TROUT WITH FRENCH LENTIL SALAD

Steps:

• TO MAKE THE MARINADE/DRESSING: In a medium bowl whisk together the marinade/dressing ingredients. Place the trout in a large, resealable plastic bag and pour in all but 2 tablespoons of the marinade/dressing (reserve the 2 tablespoons in the bowl). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour. TO MAKE THE SALAD: Rinse the lentils under cold running water, then put them in a small saucepan with 2 cups water and the salt. Bring to a boil, then simmer until the lentils are tender, 25 to 30 minutes. Drain and add the lentils to the reserved marinade/dressing. Add the remaining salad ingredients. Stir and adjust the seasonings, if necessary. Follow the grill's instructions for using wood chips. Remove the trout from the bag and discard the marinade. Grill the trout over Indirect Medium heat until cooked through, about 15 minutes. Do not turn. Remove from the grill. Cut through the skin and flesh along the backbone and carefully peel off the skin on both sides. Use the knife blade to slide the flesh away from the backbone, leaving the rib bones behind. Remove any bones sticking to the flesh. Season with salt, garnish with lemon wedges, and serve warm or at room temperature with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FRENCH LENTIL SALAD

Steps:

• 1. Rinse and drain lentils. Cook in vegetable stock until tender but not mushy. About 35 minutes at a simmer is just right. Drain and cool.
• 2. In a skillet, sauté onion and garlic in 2 tablespoons olive oil until soft, about 3 minutes. Set aside.
• 3. Combine lentils, onions, and garlic in large mixing bowl. Add remaining vegetables and herbs.
• 4. Whisk together vinegar and oil. Immediately add to lentil mixture. Add in mozzarella; season with salt and pepper to taste. Serve on a bed of fresh salad greens or spring mix. Serve immediately.