A simple, robust warm lentil salad made with French Puy lentils, shallots, and fresh parsley. A perfect accompaniment to smoked fish or grilled meats.
Ingredients
rinsed
finely diced
minced
roughly chopped
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smokeandsoil.com/recipes/warm-puy-lentil-salad
by L Field
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy
Method
kitchen
Ingredients
Health Notes
Puy lentils are an excellent source of plant-based protein and dietary fibre, supporting digestive health and providing sustained energy.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
250
kcal
12g
protein
45g
carbs
5g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A sharp, tangy vinaigrette that cuts through rich meats and adds brightness to salads. Made in minutes with classic pantry staples.
Cook the Lentils
Place the rinsed lentils in a saucepan with the vegetable stock and the bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf.
Prepare the Base
While the lentils are cooking, gently soften the finely diced shallots and minced garlic in a little olive oil in a frying pan over a medium-low heat. Cook for 5-7 minutes until translucent but not browned. This creates a sweet, aromatic base for the salad.
Combine and Serve
Add the warm, drained lentils to the pan with the shallots and garlic. Stir gently to combine. Fold through the chopped parsley and dress with the Mustard Vinaigrette. Season with salt and freshly ground black pepper to taste and serve immediately.
Health Notes
Puy lentils are an excellent source of plant-based protein and dietary fibre, supporting digestive health and providing sustained energy.
Per serving (estimate)
250
kcal
12g
protein
45g
carbs
5g
fat
