French Lentil Salad

Course Salad
Servings 4 servings
Author Sarah Walker Caron


  • 3/4 cup French lentils rinsed and picked over
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1 medium yellow onion small diced
  • 2 carrots small diced
  • 1 rib celery small diced
  • salt and pepper to taste


  • 1 small shallot pealed and finely chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey


  1. Add the lentils to a small saucepan and cover with at least 1 1/2-inches of water. Add the bay leaf and set the pan over high heat. Bring to a boil, then reduce the heat to medium low and simmer for 20-25 minutes, until tender. Drain, and discard the bay leaf.

  2. Heat the olive oil in a large skillet set over medium heat. Add the onion, carrot and celery. Cook, stirring frequently, until tender (and a little golden brown in places). Remove from heat.

  3. Add the cooked lentils and vegetables to a serving bowl. Set aside.

  4. In a small bowl, combine the vinaigrette ingredients. Whisk thoroughly to combine. Pour over the lentils and vegetables and toss well. Season with salt and pepper, as desired. 

  5. Enjoy warm or cool.