Traditional recipes

French Picnic Lentil Salad

French Picnic Lentil Salad

Ingredients

  • 5 Cups water
  • 2 Cups French green (puy) lentils, rinsed and picked over
  • 1 bay leaf
  • 2 Teaspoons salt, divided
  • 2 small celery stalks, finely chopped
  • 2 small carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 1/2 Teaspoon fresh thyme, minced
  • 1/4 Cup plus 1 tablespoon olive oil, divided
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard

Directions

Place the water, lentils, and bay leaf in a saucepan set over high heat, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Add 1 teaspoon salt, and continue simmering for 10 more minutes, until the lentils are tender.

While the lentils are cooking, warm 1 tablespoon of olive oil in a large sauté pan, set over medium-low heat. Add the celery, carrots, garlic, onion, thyme, and ½ teaspoon salt and cook, stirring occasionally, until onions are soft and translucent, about 5-7 minutes.

In a small bowl, whisk together the vinegar, mustard, and remaining ½ teaspoon of salt. Add the remaining ¼ cup of olive oil in a steady stream, whisking constantly until the vinaigrette is well blended.

When the lentils are cooked, drain them, and discard the bay leaf. Add the lentils and vinaigrette to the pan of cooked vegetables and stir to mix.

Nutritional Facts

Servings4

Calories Per Serving517

Folate equivalent (total)474µg100%

Riboflavin (B2)0.2mg13.9%


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Just-Keeps-Getting-Better Lentil Salad

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.