French Green Lentil Salad With Dijon Vinaigrette | CookOS

French Green Lentil Salad With Dijon Vinaigrette

Name: French Green Lentil Salad With Dijon Vinaigrette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 cup Puy lentils (French lentils), rinsed and sorted; 1 cup mirepoix; 1 diced celery stalk, 1 diced carrot, and 1 small onion diced; 2 tbsp olive oil; 2 garlic cloves, thinly sliced; 2 cups vegetable broth; 2 tbsp red wine vinegar, divided; 2 tsp Dijon mustard; 1 small shallot, peeled; ¼ cup parsley leaves, chopped; 1 small leafy green salad, to serve; 2 pieces crusty French bread, to serve

This French green lentil salad features nutty Puy lentils dressed in a tangy Dijon vinaigrette, with mirepoix vegetables that add depth and texture. The peppery flavor of Puy lentils and bright acidity of red wine vinegar make it a standout cold salad that improves with time.

🌍French 🥗Vegan 🥗Vegetarian 🏷️Dinner 🏷️Slow-cook Puy lentils

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Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup Puy lentils (French lentils), rinsed and sorted
1 cup mirepoix; 1 diced celery stalk, 1 diced carrot, and 1 small onion diced
2 tbsp olive oil
2 garlic cloves, thinly sliced
2 cups vegetable broth
2 tbsp red wine vinegar, divided
2 tsp Dijon mustard
1 small shallot, peeled
¼ cup parsley leaves, chopped
1 small leafy green salad, to serve
2 pieces crusty French bread, to serve

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Instructions

1
Mix together mirepoix, garlic, olive oil, broth, and rinsed lentils in a Suvie pan.
2
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour
3
While the lentils cook, mince the shallot and add to a small bowl with 1 tbsp red wine vinegar and a pinch of salt. Set aside.
4
Once the lentils have finished cooking, remove pan from Suvie. Stir Dijon and remaining 1 tbsp red wine vinegar into the lentils. Season to taste with salt and pepper.
5
Divide lentils between bowls and garnish with reserved shallots and parsley. Serve with salad and crusty bread.

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Tips & Notes

Pro tips

Rinse and sort Puy lentils before cooking to remove debris and stones—this step prevents unwanted crunch.
Dress the lentils while still warm so they absorb the vinaigrette better and develop deeper flavor.
Don't overcook Puy lentils; they should be tender with a slight bite. Overcooked lentils turn mushy and lose their structural integrity in the salad.
Make this salad 1–2 days ahead; the flavors improve as the lentils continue to absorb the vinaigrette dressing.

Substitutions

Red wine vinegar → white wine vinegar (lighter acidity, slightly less depth)
Puy lentils → French green lentils (similar flavor but softer texture)
Dijon mustard → whole grain mustard (more texture, slightly less sharp)
Vegetable broth → chicken or beef broth (for richer flavor in non-vegetarian version)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Serve cold or at room temperature; no reheating needed.

Common Questions

Can I make French green lentil salad ahead of time?

Yes, this salad actually tastes better the next day as flavors meld. Make it up to 3 days ahead and store covered in the refrigerator. Add fresh parsley just before serving.

What's the difference between Puy lentils and other green lentils?

Puy lentils from Le Puy, France have a distinctly peppery, earthy flavor and hold their shape better during cooking than standard green lentils, making them ideal for salads.