French-Style Warm Lentil Salad

Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.

So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day.

I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad.

This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own.

Number of servings: 4

Ingredients
Lentils

• 1 cup French green–also known as "Puy"–lentils, picked over and rinsed (one package of Trader Joe's lentils was used here)
• 3 cups water
• 1 Turkish bay leaf
• ½ teaspoon salt
• 1 tablespoon extra virgin olive oil
• ½ yellow onion, finely chopped
• 1 small fennel, cored, ends and stem trimmed and finely chopped
• 1 celery stalk, finely diced
• 1 medium carrot, finely diced
• 1 teaspoon thyme, chopped
• 2 tablespoons Italian parsley, finely chopped

Vinaigrette

• ¼ cup extra virgin olive oil
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• Salt & pepper to taste

Optional Toppings

• Goat cheese, feta
• Bacon, salami, chicken sausage, salmon
• Soft,or hard boiled eggs, poached egg
• Cornichons, tomatoes
• Radishes, watermelon radish

Directions

1. In a medium saucepan, bring lentils, water and bay leaf to a boil over medium high heat. Reduce heat and simmer, covered, until almost tender (about 15 minutes). Do not over cook. Stir in ½ teaspoon salt and simmer covered for about 3 minutes, until tender but not falling apart or mushy.  Drain in a colander or sieve and discard bay leaf.
2. While lentils are simmering, heat 1 tablespoon of the oil in a 12-inch skillet over medium low heat.  Add onion, fennel, celery, thyme, salt and cook, stirring occasionally until vegetables are softened, about 5 minutes. Add carrots and cook just until al dente.
3. Meanwhile, make the vinaigrette. In a large mixing bowl, whisk ½ tablespoon Dijon mustard, 2 tablespoons red wine vinegar and minced shallot. Add ¼ cup extra virgin olive oil and whisk to emulsify. Add salt and pepper to taste.
4. Place warm lentils into bowl with the vinaigrette and gently toss to coat (do not mash the lentils). Add cooked vegetables and gently toss to incorporate. Add chopped parsley and toss.

NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds.