Ah, lentils—those little legumes that somehow manage to be both humble and utterly enchanting. I stumbled upon this Dijon Lentil Salad recipe during one of those late-night internet spirals, you know, the kind where you’re just one click away from a conspiracy theory about how avocados are secretly controlling the weather.
Anyway, this salad is a revelation! It’s got that perfect blend of tang and earthiness, with the Dijon mustard giving it a zing that makes your taste buds do a happy dance.
Honestly, it’s like a hug in a bowl, especially when you’re craving something light yet satisfying. And hey, in a world obsessed with pumpkin spice everything, it’s nice to have a dish that stands its ground with simple, honest flavors.
So, whether you’re a lentil newbie or a seasoned pro, this recipe is an invitation to fall in love all over again—with your lunch. Or dinner.
Or midnight snack. Who’s judging?
Steps
- Boil 3 cups of lightly salted water, then add the lentils. Lower the heat and let them simmer for about 15 minutes, until they are just tender. Drain the lentils and spread them out on a baking tray or a casserole dish to cool.
- In a large mixing bowl, combine minced garlic, olive oil, mustard, lemon juice, and salt. Whisk these ingredients together to make a smooth dressing.
- Once the lentils have cooled, add them to the bowl along with chopped carrots, celery, and minced shallots. Toss everything together until well mixed.
- Taste the salad and adjust the seasoning as needed. You can serve this salad warm or chilled, either on its own or on a bed of fresh salad greens.
Ingredients
- 1 ½ cups dried French lentils (or 3 cups cooked, canned, or thawed from frozen)
- 2 large garlic cloves, minced
- ¼ cup olive oil
- 1 tablespoon prepared yellow or Dijon mustard
- Juice from one lemon, approximately 2 to 3 tablespoons (adjust to taste)
- ½ teaspoon coarse salt
- 2 large carrots, peeled and chopped
- 2 large celery stalks, chopped
- 1 medium shallot, minced
FAQ
- Can I use a different type of lentil for this salad?
- Yes, you can use any type of lentil, but French lentils are recommended because they maintain their shape better. If you opt for another variety, make sure to adjust the cooking time to ensure they don’t become mushy.
- Is it possible to make this salad in advance?
- Absolutely! This salad can be prepared ahead of time. It can be served cold, or you can let it come to room temperature before serving. Preparing it in advance can also enhance the flavors as they meld together.
- How can I store leftover salad?
- Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just give it a good toss before serving again.
- Can I add other vegetables or ingredients to this salad?
- Certainly! Feel free to customize the salad with your favorite vegetables or add-ins like bell peppers, cherry tomatoes, or herbs. Adjust the seasoning to taste if you add extra ingredients.
- What can I serve with this salad?
- This salad is versatile and can be enjoyed on its own or as a side dish. Serving it over a bed of greens can add more nutrients, or pair it with grilled chicken or fish for a complete meal.
Tips
- Opt for French lentils when making this salad, as they maintain their shape better during cooking compared to green lentils. However, feel free to use any type you prefer, just be mindful of the cooking time to ensure they retain their texture.
- To streamline your meal prep, cook a large batch of lentils in advance and freeze them in portion-sized bags. This way, you can easily defrost them overnight or in the morning, allowing you to prepare the salad in less than 10 minutes.
- Enhance the presentation and nutritional value of the salad by serving it on a bed of fresh greens. This not only makes the dish more visually appealing but also adds extra nutrients to your meal.
Equipment
- Casserole Dish or Lined Baking Tray – For cooling the lentils after cooking.
- Whisk – For mixing the dressing together in a bowl.
