This Easy French Lentil Salad is simple, filling, loaded with fiber and protein.
Every time we go camping, I bring this salad along. It can usually keep 2 to 3 days in a cooler or in the refrigerator and is a great source of protein since I am not big meat eater.
I recommend using my "Creamy and Light Salad dressing" to go with this protein-rich salad. When it comes to salad, it's all in the dressing! So make sure to adjust it to your taste. I like to add plenty of garlic and black pepper, and very little vinegar unless I use Maille Dijon mustard.
Enjoy!
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Ingredients
- 1 lb lentils (uncooked)
- 1 cup finely chopped parsley
- 1 clove garlic (crushed)
- ½ shallots (minced)
- 5 or 7 TBSP salad dressing
- Salt and pepper to taste
Preparation
1/ Cook lentils in boiling water according to instructions on the package. Don't overcook them, so if it says to cook between 20 and 25 minutes, go for 20 minutes.
2/ Drain lentils and let them cool down in a large bowl for about 1 hour.
3/ Once lentils are cooled, add parsley, garlic, shallots, and Salad Dressing. Mix well, then add salt and pepper to taste.
4/ Cover and refrigerate for about 1 hour, so that flavors have time to develop.
Bon appétit !
Notes
- 1 lb of uncooked lentils, will give you about 5 to 6 cups of salad. Don't hesitate and only prepare half of this recipe if you don't like to have leftovers. If you halve the salad, don't forget to also halve the dressing!
- You can use another herb than parsley if you want. Chive is a great option too!
- Watching your weight? Feel free to adjust the quantity of salad dressing. You can use 3 or 4 TBSP of dressing and should still really enjoy this recipe, as long as you make the salad ahead of time so that it has time to sit.
Healthy Tip
Whenever you use beans, lentils, or vegetables from a can, make sure to rince them well to remove some of the sodium in it. That is especially important if you are trying to lower your blood pressure.
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