If you’ve ever had a lentil dish that was a little peppery and where the lentils were still slightly firm chances are good that these were French green lentils. This variety is a specialty of the Le Puy-en-Velay region in France and they are often called Puy lentils because of this. Here in the states they can be a bit elusive in some grocery stores, but let me tell you they are worth tracking down- if only for this recipe! Yes, it’s that good.
This green lentil salad is as fresh as fresh can be. Some lentil dishes can be really plain and earthy, but this one is bright, dynamic, and full of flavor. And, you get all this as well as a healthy salad that’s perfect for either lunch or dinner.
Aside from using the Puy lentils, we’re also cooking them in vegetable broth to give them even more flavor. This trick is one I love for cooking legumes!
Then the dressing- it’s just lemon juice and olive oil. Simple, right? But, the flavor of the lentils in this recipe combined with lemon zest, fresh parsley, and mint, gives the best flavor profile. Think tabbouleh salad but with a few changes.
Tossed together with cucumber and tomatoes this salad is colorful and really zesty. If you’re used to heavy lentil dishes that frankly aren’t all that exciting then get ready for a bounty of flavor and freshness in this dish.
Green Lentil Salad
Allergens: Citrus
Diet: Gluten-Free Vegan Diabetic
Ingredients
- 1 cup Puy or green lentils
- 2 cups water or vegetable stock
- 1 1/4 teaspoons salt, plus extra if needed
- 1/4 to 1/2 red onion, finely diced (or to taste)
- 2 Roma tomatoes, diced
- 1 large cucumber
- 1 cup freshly chopped parsley leaves
- 1 tablespoon freshly chopped mint
- zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper, plus extra if needed
- flaky sea salt for garnish (optional)
Preparation
- Rinse lentils in cool water. Add brother to saucepan and bring to boil. Add lentils and simmer for 15-20 minutes or until lentils are tender and liquid is cooked off. Remove from heat and add in 1/2 teaspoon salt. Allow to cool.
- In large bowl combine lentils, onion, tomatoes, cucumber, parley, mint, lemon zest.
- In small bowl or measuring cup which together remaining salt with lemon juice, olive oil, and black pepper. Pour dressing over salad and toss to combine. Taste and add more pepper and some flaky sea salt if desired.
Recipe adapted from Babaganosh.