Lentil Salad with Mustard Vinaigrette Recipe

Name: Lentil Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentils or lentils from Puy; 1 teaspoon salt, plus more to taste; 1 stalk celery with leaves, cut into 1/2-inch dice; 1 onion, quartered, plus 1/2 onion, diced; 1 clove garlic; 1 bay leaf; 2 teaspoons fresh thyme, or 1 teaspoon dried thyme; 1 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; 2 tablespoons extra-virgin olive oil; Freshly ground pepper to taste; 1 bunch of fresh parsley, finely chopped

Servings: persons

1 cup green lentils or lentils from Puy
1 teaspoon salt, plus more to taste
1 stalk celery with leaves, cut into 1/2-inch dice
1 onion, quartered, plus 1/2 onion, diced
1 clove garlic
1 bay leaf
2 teaspoons fresh thyme, or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 bunch of fresh parsley, finely chopped

1
Rinse the lentils, and discard any pebbles you may find.
2
Put the lentils in a saucepan with water to cover.
3
Set the sauce-pan over medium heat, and bring to a boil.
4
Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme.
5
Simmer the lentils, uncovered, for about 20 minutes, or until al dente.
6
(Cooking time for lentils can vary greatly.)
7
When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
8
Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste.
9
Drain the lentils while warm, and put them in the bowl with the vinaigrette.
10
Toss with the diced onion, parsley, and remaining teaspoon of thyme.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup green lentils or lentils from Puy, 1 teaspoon salt, plus more to taste, 1 stalk celery with leaves, cut into 1/2-inch dice, 1 onion, quartered, plus 1/2 onion, diced, and more.

Yes, Lentil Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad with Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions