French🥬 Vegetables

French Green Lentil Salad

Name: French Green Lentil Salad
Total time: 30 min
Cuisine: French
Ingredients: 1 cup French green lentils; 1 bay leaf; ~½ tsp black pepper; ~1 tsp salt; 2 shallots; ~2 cloves garlic cloves; 2 lemon zest; ~½ tsp Aleppo pepper chili flakes; ½ tsp flaky sea salt; ½ cup pine nuts; ~¼ cups extra virgin olive oil; 2 tbsp lemon juice; 1 tbsp champagne vinegar; ~¼ cups fresh basil; ~¼ cups fresh parsley; ~2 tbsp fresh mint; 3 cups arugula

⏱ 30 min

A nutritious French-inspired lentil salad coated with an aromatic dressing of sizzled shallots, garlic, lemon zest, and toasted nuts, finished with fresh herbs and tender greens. Ready in 30 minutes.

VeganHigh-proteinLow-cal

Adapted from a video by Rainbow Plant Life

The 30-minute meal I make (almost) every week

Watch on YouTube

Ingredients

French green lentils1 cup
bay leaf1
black pepperto taste~½ tspest.
saltfor seasoning, to taste~1 tspest.
shallotsmedium, thinly sliced into rings2
garlic clovesto taste, thinly sliced~2 clovesest.
lemon zestfrom two lemons

Steps

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1
Pour the green lentils into a sieve and carefully inspect them, removing any pebbles or debris.
2
Bring a large pot of salted water to a boil with a bay leaf and black pepper.
3
Add the inspected lentils to the boiling water and simmer for 18–20 minutes until al dente, keeping them firm and not mushy.
4
While the lentils simmer, thinly slice the shallots into rings, thinly slice the garlic, and zest the lemons.
5
Heat a large frying or sauté pan over medium heat for 1–2 minutes, then add extra virgin olive oil.
6
Add the shallots and garlic with a pinch of salt, breaking up the shallot rings with a spatula. Cook for about 3 minutes until the shallots are lightly colored but the garlic has not browned.
7
Add the pine nuts and toast gently until golden brown in spots, about 1–2 minutes, stirring occasionally and not leaving the pan unattended.
8
Add the lemon zest, Aleppo pepper chili flakes, and flaky sea salt, cook for about 30 seconds, then immediately remove from heat and transfer to a bowl.
9
Drain the cooked lentils, remove the bay leaf, and add them directly to the bowl with the aromatic mixture.
10
Squeeze fresh lemon juice and add 2 tablespoons of lemon juice and 1 tablespoon of champagne vinegar (or white/red wine vinegar). Season with black pepper and salt to taste.
11
Taste and adjust with more vinegar or lemon juice as needed.
12
Slice the basil into thin ribbons (chiffonade), chop the parsley, tear the mint if tender, and gently fold all the fresh herbs into the lentil mixture.
13
Fold in about 3 cups of arugula while the mixture is still warm so the greens soften slightly without wilting completely. Taste and make any final seasoning adjustments.

French Green Lentil Salad

Ingredients

Steps

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