French Puy Lentil Salad

Bursting with bold flavors and vibrant textures, this French Puy Lentil Salad is a wholesome and versatile dish that celebrates the earthy richness of Puy lentils paired with a medley of fresh vegetables and fragrant herbs. Perfectly cooked lentils are tossed with crisp cucumber, juicy cherry tomatoes, and finely chopped red onion, then drizzled with a tangy Dijon mustard vinaigrette for a zesty finish. Fresh parsley and chives add a bright, herbaceous touch, making this salad as refreshing as it is satisfying. Quick to prepare and naturally gluten-free, this protein-packed salad makes for a nourishing lunch, a stunning side dish, or a light dinner when served with crusty bread. It's the ultimate recipe for those seeking a healthy yet flavorful way to enjoy French-inspired cuisine.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Puy lentils
• 750 milliliters Water
• 1 piece Bay leaf
• 1 small Red onion
• 200 grams Cherry tomatoes
• 1 small Cucumber
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh chives
• 1 teaspoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 3 tablespoons Extra-virgin olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the Puy lentils under cold water in a fine-mesh sieve.

Step 2

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf, then allow the lentils to cool to room temperature.

Step 3

While the lentils are cooking, finely chop the red onion, quarter the cherry tomatoes, and dice the cucumber. Set them aside.

Step 4

In a small bowl, prepare the dressing by whisking together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until emulsified.

Step 5

Once the lentils have cooled, transfer them to a large mixing bowl. Add the chopped red onion, cherry tomatoes, cucumber, parsley, and chives.

Step 6

Pour the mustard vinaigrette over the salad and toss gently to combine, ensuring the lentils and vegetables are evenly coated.

Step 7

Taste and adjust seasoning with additional salt and pepper if needed.

Step 8

Refrigerate the salad for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1257.3 grams (1257.3g)

Amount per serving	% Daily Value*
Calories	473

Total Fat 42.20g	54%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 163mg	7%
Total Carbohydrate 22.70g	8%
Dietary Fiber 5.20g	19%
Total Sugars 11.70g
Protein 4.00g	8%

Vitamin D 0IU	0%
Calcium 130mg	10%
Iron 2mg	11%
Potassium 882mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.1%

Protein: 3.3%

Carbs: 18.7%