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Lentil Salad with Herbs

Serves 4 Salad vegan, Salads

Lentil Salad with Herbs

Lentil Salad with Herbs finds its roots in the heart of the Mediterranean table, where the simplicity of fresh ingredients comes to life. This dish, with its French and Levant influences, is a staple in everyday meals. It embodies the essence of the region, bringing together the abundance of olive oil, a squeeze of lemon, and the vibrant flavors of a garden. It's a celebration of the sea and earth, designed for casual dining and sharing.

Expect a harmony of textures and tastes, where tender lentils meet the crunch of carrot and celery. The salad is vibrant with the bright notes of red wine vinegar and the earthiness of parsley, all embraced by the richness of extra virgin olive oil. A sprinkle of fine sea salt ties it all together, creating a dish that feels both fresh and familiar, perfect for any table seeking a touch of Mediterranean warmth.

Ingredients

  • 300 ggreen or brown lentils
  • 1carrot
  • 1celery stalk
  • 60 mlextra virgin olive oil
  • 2 tbspred wine vinegar
  • handfulparsley
  • to tastefine sea salt

Method

  1. Rinse 300 g of green or brown lentils under cold running water to remove any dust or debris. Place them in a medium saucepan and cover with water, ensuring the water level is about 2 inches above the lentils. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until the lentils are tender but still hold their shape, about 20-25 minutes. Drain and let them cool slightly.
  2. While the lentils are cooking, peel and finely dice 1 carrot and 1 celery stalk. These should be cut into small, uniform pieces to ensure even distribution and texture in the salad. Set them aside in a bowl and keep them cool until ready to use.
  3. Once the lentils have cooled slightly, transfer them to a large mixing bowl. Add the diced carrot and celery, ensuring the vegetables are evenly mixed with the lentils. This creates a balanced texture and flavor profile for the salad.
  4. In a small bowl, whisk together 60 ml of extra virgin olive oil, 2 tbsp of red wine vinegar, and fine sea salt to taste. The dressing should be well emulsified, with a slightly tangy aroma from the vinegar. Pour this dressing over the lentil and vegetable mixture.
  5. Gently toss the salad using a large spoon or salad tongs, taking care not to mash the lentils. The goal is to coat everything evenly with the dressing while keeping the lentils and vegetables intact and vibrant.
  6. Finely chop a handful of parsley and sprinkle it over the salad. Toss gently once more to distribute the herbs throughout the dish. The parsley should add a fresh, aromatic note that complements the earthy lentils.
  7. Serve the Lentil Salad with Herbs immediately, allowing the flavors to shine while the ingredients are fresh. Accompany with crusty bread if desired, enhancing the Mediterranean experience.