French Puy Lentil Salad

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Total Time
45mins
Prep 15 mins
Cook 30 mins

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Ingredients Nutrition

Directions

  1. Peel the half-onion and stud with the cloves.
  2. Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
  3. Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
  4. Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
  5. In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
  6. Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
  7. Allow to stand for 30 minutes so that the flavors absorb.
  8. Serve at room temperature.
Most Helpful

5 5

My husband, 18 yr old daughter, and I all loved this for dinner tonight. We ate it warm because we didn't want to wait for it to cool. I used fresh parsley rather than mint since that is what I had. I will definitely make this again and again... so good!

5 5

Not only is it delicious but the cooking technique of studding the onion with cloves for added flavor makes me feel like I am really a knowledgeable cook! I make this recipe often as the combination of lentils and mint is quite good and goes with just about everything.

5 5

This salad is wonderful! I've made it 5 or 6 times. Most recently, I made it for a potluck where someone asked me for the recipe--thanks so much for posting this!