Dijon Lentil Salad

(from kylerhea’s recipe box)

French lentils de puy are tossed with crunchy carrots, bell peppers and dressed with a tangy Dijon vinaigrette. Fresh parsley and thyme add herbal complexity to this thoroughly satisfying salad. This recipe comes to us from Anne of Apron Strings."

Source: Meatless Mondays

Serves 6 people

Categories: Healthy, January2013, Lentils, Salads


  • 2 cups green lentils, rinsed and picked over
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 cup carrot, diced
  • 1 red bell pepper, diced


  1. Place the lentils in a medium pot and cover with about 2-3 inches of water. Bring to a boil over medium-high heat and cook for about 20 minutes, or until the lentils are tender. Drain and set aside in a large mixing bowl.

  2. Whisk the vinegar, olive oil, Dijon mustard, salt, pepper, parsley and thyme together in a separate medium bowl.

  3. Add the carrots and bell pepper to the lentils. Dress with the Dijon Vinaigrette. Divide into 6 servings and enjoy!

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