French Lentil Salad

Ingredients

• 1.5 cup dried lentils (preferably French green lentils)
• 5 thyme sprigs (for bouquet garni)
• 5 rosemary sprigs (small sprigs for bouquet garni)
• 2 fresh bay leaves (for bouquet garni)
• 0.25 cup red wine vinegar
• 3 tbsp extra-virgin olive oil (plus more to taste for finishing)
• 1 tbsp Dijon mustard
• 2 tsp honey
• 2 tsp thyme leaves
• 1 lemon (large; zested and juiced (divided))
• 1 tbsp salt (plus more to taste)
• 2 tsp freshly cracked black pepper (plus more to taste)
• 2 shallots (medium; trimmed, halved and sliced lengthwise (about 6 ounces))
• 3 garlic cloves (small; minced)
• 3 carrots (medium; thinly sliced (about 8 ounces))
• 1 head radicchio (small; halved, cored and thinly sliced (about 6 ounces))
• 1 bunch parsley (large; leaves and stems, finely chopped (about 4 ounces))
• 1 tbsp dill (roughly chopped)
• 2 tsp tarragon leaves (chopped)

Steps

1. 1

   Sort through the lentils, removing any small pebbles or stones, then rinse the lentils well under cold water.

2. 2

   Using kitchen twine, tie the 5 thyme sprigs, 5 rosemary sprigs, and 2 bay leaves together in a small bundle to form a bouquet garni.

3. 3

   Add the rinsed lentils and the bouquet garni to a large pot and add enough water to cover the lentils by 2 inches.

4. 4

   Bring the pot to a boil over high heat, then reduce the heat to maintain a simmer.

5. 5

   Cover and simmer until the lentils are tender, which should take between 12 to 20 minutes depending on the variety of lentils used.

6. 6

   Discard the bouquet garni. Drain the lentils in a colander and rinse them with cold water to stop the cooking process.

7. 7

   Line a sheet pan with a clean towel and pour the lentils out evenly onto the pan to dry and cool completely.

8. 8

   While the lentils cook, prepare the vinaigrette: In a large bowl, combine the red wine vinegar, 3 tablespoons of olive oil, Dijon mustard, honey, 2 teaspoons of thyme leaves, half of the lemon juice, 1 tablespoon of salt, and 2 teaspoons of pepper. Whisk well until emulsified.

9. 9

   Add the sliced shallots and minced garlic to the vinaigrette and mix well to combine.

10. 10

    Stir the sliced carrots and sliced radicchio into the vinaigrette to coat them thoroughly.

11. 11

    Add the cooled lentils to the bowl and toss again to combine with the vegetables and dressing.

12. 12

    Stir in the chopped parsley, dill, tarragon, and half of the lemon zest.

13. 13

    Taste and adjust the seasonings with more salt and pepper if needed.

14. 14

    Finish the salad with a generous drizzle of olive oil, additional lemon juice to taste, and the remaining lemon zest.

Notes

The salad can be stored covered in the refrigerator for up to 4 days. The flavor improves with time as it marinates, but you may need to readjust the salt, pepper, and lemon juice before serving. For a variation, you can add cheese (like feta or goat cheese) after a day or two to change the flavor profile. It pairs excellently with roasted chicken or fish.

Nutrition per serving

• salad
• main
• side dish
• vegetarian
• gluten-free
• dairy-free
• meal prep
• healthy