French Lentil Salad
Recipe Date:
March 15, 2026
Serving Size:
14
Cook Time:
01:10:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/2 cups dried lentils (preferably French green lentils)
- 5 thyme sprigs, plus 2 teaspoons thyme leaves
- 5 small rosemary sprigs
- 2 fresh bay leaves
- 1/4 cup cup red wine vinegar
- 3 tbsps extra-virgin olive oil, plus more to taste
- 1 tbsp Dijon mustard
- 2 tsps honey
- 1 large lemon, zested and juiced
- Salt and freshly cracked black pepper
- 2 medium shallots, trimmed, halved and sliced lengthwise (about 6 ounces)
- 3 small garlic cloves, minced
- 3 medium carrots, thinly sliced (about 8 ounces)
- 1 small head radicchio, halved, cored and thinly sliced (about 6 ounces)
- 1 large bunch parsley leaves and stems, finely chopped (about 4 ounces)
- 1 tbsp roughly chopped dill
- 2 tsps chopped tarragon leaves
Directions
Tasting Notes: We love lentils with Pinot as the pairing emphasizes the earthy flavors of both. The raddicchio adds a nice bite that plays well with the bright red fruit in this Pinot.
Serena's Tips: Add the dressing to the warm lentils so they soak it up. You can also do a rough chop on the carrots instead of thinly sliced.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1026766-french-lentil-salad
Recipe courtesy of Lisa Donovan for the New York Times. Photo courtesy of Linda Xiao for the New York Times.
