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A side serving of warm lentil salad in an ivory bowl
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Warm Lentil Salad Recipe

Whole green lentils with tender carrots, celery, onion, and parsley in a tangy Dijon-cider dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 side servings
Calories: 247.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup dry French green lentils 180 g, sorted and rinsed
  • 3 cups water plus more as needed
  • 2 tablespoons olive oil 27 g, divided
  • 1 medium carrot 100 g, peeled and diced 1/4 inch
  • 2 small stalks celery 80 g, diced 1/4 inch
  • 1/2 medium red onion 80 g, finely diced
  • 2 cloves garlic 6 g, minced
  • 2 tablespoons apple cider vinegar 30 g
  • 2 teaspoons Dijon mustard 10 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper .6 g
  • 1/4 cup chopped flat-leaf parsley 15 g

Equipment

  • 1 Medium saucepan
  • 1 Fine-mesh strainer
  • 1 Skillet
  • 1 Mixing bowl and whisk
  • 1 Knife and cutting board

Method
 

  1. Combine the sorted, rinsed lentils and water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook 25–35 minutes, adding water if needed to keep covered, until tender but still holding shape. Start tasting at 20 minutes; drain well when ready.
  2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the carrot, celery, and onion and cook 8–10 minutes, stirring, until tender. Add garlic and cook 30 seconds. Remove from heat.
  3. Whisk the remaining 1 tablespoon olive oil with the cider vinegar, Dijon, salt, and pepper in a large bowl. Add the warm drained lentils and cooked vegetables. Fold gently to coat, then stir in parsley. Divide into four side portions and serve warm.
  4. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C) if serving hot.

Video

Notes

Nutrition is estimated for one-fourth of the recipe, counting all oil and salt. Generic dry lentils and raw onion are proxies for French green lentils and red onion; boiling losses are not modeled. Mustard values use rounded manufacturer label data. Vegetable cooking overlaps lentil simmering.
Video credit: Byron Talbott, Warm Lentil Salad-How to and Recipe. His related demonstration uses black lentils, chicken broth, salami, arugula, and sour cream. This written version uses vegetables and a Dijon-cider dressing without meat or dairy.