Warm lentil salad

Warm lentil salad

This is a terrific and elegant salad that you can serve as a side or as the main event. I suggest you serve it with a salad that has a lemony dressing to comlplement the rich lentils.
Plant Count – 9


For the lentils

  • 200 g Puy lentils you could substitute black lentils but avoid brown or orange lentils simply because they go mushy when they are cooked
  • 1 Onion chopped finely
  • 3 slices Bacon chopped (optional)
  • 1 clove Garlic squashed
  • 1 pinch Dry thyme
  • 2 Carrots finely diced
  • 2 sprigs Fresh parsley
  • 1 pinch salt

For the dressing 

  • 50 g Olive oil
  • 2 tsp White wine vinegar
  • 1 Tbs Dijon mustard grainy or smooth as you like
  • 6 sprigs Fresh parsley Finely chopped


  • Place all the ingredients for the lentils EXCEPT the carrots in a big saucepan or pressure cooker. Bring to the boil and then simmer in a saucepan for 20 minutes or in a pressure cooker for 10.   
  • Add the carrots and then simmer for 10 more minutes (saucepan) or 5 more minutes (pressure cooker).
  • Remove from the heat. Take out the parsley and throw it away.
  • Take out 2 tablespoons of the liquid, and put it into a big bowl. Add the dressing ingredients to the bowl and whisk well until you have a nice dressing. 
  • Drain the lentils and add them immediately to the big bowl with the dressing.
  • Give everything a good stir and serve straight away. It's also great at room temperature.
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