30 minutes
A simple yet flavorful lentil salad with French green or black Beluga lentils, dressed with olive oil, red wine vinegar, and fresh herbs.
French Green Lentils Or Black Beluga Lentils, rinsed
cups
tablespoons
to taste
to taste
tablespoons
Scallions, thinly sliced
cups
Flat Leaf Parsley, chopped
tablespoons
1. Prepare Lentils
Sort through the lentils and rinse them in a colander. Place them in a pot and cover with water, about 3 inches above the lentils. Bring to a boil, reduce heat, and simmer for about 30 minutes until tender yet intact. Drain and reserve the cooking liquid.
2. Season Lentils
While the lentils are still warm, transfer them to a bowl and toss with red wine vinegar, salt, and fresh black pepper. Let sit for 5 minutes to absorb the flavors.
3. Finish the Salad
Add extra-virgin olive oil, scallions, and parsley to the lentils. Stir to combine. If needed, add a splash of the reserved cooking liquid for desired consistency.
Opt for French green lentils (Puy) or black beluga lentils, as they hold their shape well and have a firm texture that complements the salad.
Compose a vinaigrette that balances acidity, sweetness, and richness to heighten the flavor profile of the lentils.
Let the salad sit for 15-20 minutes to allow flavors to meld, then adjust seasonings and acidity just before serving.
Add a bay leaf, a garlic clove, or a sprig of thyme to the boiling water to infuse the lentils with subtle aromatic flavors. Add salt towards the end of cooking.
Use ingredients like crumbled feta cheese, goat cheese, or avocados for a luxurious creaminess.
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