| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 7g | 1g | 47g |
| sugars | fibre | protein | salt |
| 7g | 9g | 18g | 0.4g |
Why I Love French Green Lentil Salad with Balsamic Vinegar
One of the reasons why I truly adore the French recipe Green Lentil Salad with Balsamic Vinegar lies in its deeply savory yet light nature, echoing the rustic food traditions not only of France but also merging with my own gastronomic lineage.
With a glance at our shared meal, a homely plate of 
, you might find immediate familiarity. A fresh, hearty salad with an irresistible tanginess, each bite of this green lentil salad is an evocative tour of rustic, provincial culinary traditions.
Connections and Contrasts
I fell for this dish while exploring food outside my family’s comfort zone of New England seafood and Irish fare, but its rich canvas of flavor profiles connects closely to my roots. It reminds me somewhat of the warm, comfort of potato and onion stews my Irish grandparents used to prepare, intensified by the surprising tang of balsamic vinegar, echoing the briny undercurrents of Boston’s bountiful seafood.
As for the green lentils, they’re yet another nod to New England’s love for legumes. From Baked Beans to Clam Chowder, we New Englanders know the magic of these humble pulses. In this salad, they lend a toothsome texture and absorb the rich flavors from the balsamic vinegar dressing.
The Harmony of Flavors
The genius of this recipe lies in the balance of flavors. The tangy balsamic vinegar provides a sharp contrast to the earthy lentils, while the crunch of finely diced carrots and celery add an element of freshness. The Dijon mustard gives it a slight edge, akin to the traditional Irish mustards that I remember from childhood family gatherings. The fresh parsley not only adds a pop of color, but also a burst of refreshing flavor to balance out the dish’s heavier elements.
A dish like this can stand alone as a light lunch or be served alongside a roasted chicken for a fuller rustic meal. Those who like to experiment might pair it with a piece of fresh salmon or a hearty beef stew. Either way, the Green Lentil Salad with Balsamic Vinegar continues to astound me with its versatility.
Inspired by Provencal cooking and notable French chefs such as Julia Child, this dish effortlessly brings a slice of French countryside into our homes. It’s a testament to how a few simple ingredients, when paired well, can create an elevated dining experience.
Others might be tempted to modify the recipe, but I advise sticking to it faithfully at first. Like a good Irish ballad or New England fisherman’s tale, the charm comes from the authenticity.
What You’ll Need
- 2 cups of green lentils
- 1 large red onion, finely chopped
- 2 cloves of garlic, minced
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 1/2 cup of balsamic vinegar
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- 1/2 cup of chopped fresh parsley
Method
Step One
Start by preparing your ingredients. Finely chop the red onion, mince the garlic, dice the carrots and celery, and chop the fresh parsley.
Step Two
Rinse the green lentils under cold water to remove any impurities. Place them in a large pot and fill it with enough water to cover the lentils by about 2 inches. Bring the water to a boil over medium-high heat.
Step Three
Once the water is boiling, reduce the heat to low and simmer the lentils until they’re tender but still holding their shape. This should take about 20-30 minutes. Afterwards, drain the lentils and set them aside to cool.
Step Four
In the meantime, heat the extra virgin olive oil in a large pan over medium heat. Add the chopped red onion and saute until it becomes soft and translucent. Then, add the minced garlic, diced carrots, and diced celery to the pan and continue to saute everything until the vegetables are tender.
Step Five
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and some salt and pepper.
Step Six
Once the lentils have cooled down, combine them with the sauteed vegetables in a large bowl. Pour the balsamic vinegar dressing over top and toss everything together well to ensure all the ingredients are evenly coated.
Step Seven
Adjust the seasoning if necessary, then stir in the chopped parsley. Your Green Lentil Salad with Balsamic Vinegar is now ready to serve! Enjoy it immediately or chill it in the fridge for later.
