Green lentil salad that can be prepared in advance
4 pers.
Ingredients · Servings 4
- 250g Green Lentils
- 2 Carrots
- 1 Red Onion
- 1 Celery stalk
- 0.5 handfuls fresh parsley
- 4 cl Olive oil
- 2 cl Wine vinegar
- 1 tablespoon mustard
- Cell
- Pepper
Method · 50 min
- Rinse the green lentils thoroughly under cold running water in a colander, then let them drain well. Meanwhile, peel the carrots and dice them very finely so they mix easily with the lentils. Peel the red onion and then slice it thinly. Wash the celery stalk, remove any tough strings if necessary, then cut it into small, even pieces. Finally, rinse the parsley, dry it gently, and chop it. Prepare all the ingredients in front of you to save time when assembling the dish.
- Pour the drained lentils into a large saucepan and cover them generously with cold water. Bring to a boil, then reduce the heat to a simmer and cook gently for about 25 minutes. Check the texture towards the end of cooking: the lentils should remain tender but still hold their shape so they don't fall apart in the salad. Do not add salt to the water, as this will toughen their skins. Once cooked, drain them thoroughly and let them cool to room temperature so they don't overheat the vegetables when you mix them together.
- In a bowl, combine the olive oil and wine vinegar, then add the mustard. Season with salt and pepper to taste, starting with a light hand so you can easily adjust the seasoning later. Whisk vigorously with a fork or small whisk until you have a smooth, slightly emulsified vinaigrette. Taste the dressing to check the balance of acidity, fat, and seasoning. If you prefer bolder flavors, you can add a little more mustard or a few grinds of pepper.
- Place the cooled lentils in a large salad bowl, then add the diced carrots, thinly sliced red onion, chopped celery, and chopped parsley. Pour the vinaigrette over everything. Gently toss with a large spoon to coat all the ingredients without crushing the lentils. Take your time to evenly distribute the vegetables and dressing so that each bite is balanced. Taste the salad and adjust the seasoning if necessary with a little salt, pepper, or a touch more vinegar.
- Cover the salad bowl or transfer it to an airtight container, then refrigerate for at least 2 hours. This resting time allows the lentils to absorb the dressing and the flavors of the vegetables and herbs to meld. This step significantly improves the final result, especially for a recipe planned in advance. If you're preparing the salad the day before, simply toss it just before serving to distribute any dressing that may have settled at the bottom.
- Remove the salad from the refrigerator a few minutes before serving so it's not too cold and its flavors can fully develop. Give it a final toss, then check the seasoning, as resting can slightly dull some flavors. Serve this green lentil salad as a starter, a light main course, or a side dish. For an even more appealing presentation, you can sprinkle with a little extra fresh parsley just before serving. The salad keeps very well and is especially enjoyable for a meal prepared in advance.
349/pers.
Fall in love with this make-ahead green lentil salad, a classic and crowd-pleaser that blends protein, fiber, and the freshness of seasonal vegetables. Crunchy carrots, fragrant celery, red onion, and parsley come together for a colorful experience to enjoy year-round. Simple, nourishing, and accessible to everyone, this recipe celebrates the art of sharing and is a welcome addition to your family meals or gatherings with friends. Prepare, wait, enjoy… and share the pleasure around the table!
