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French Lentil Salad

Author: Natalie Smith

This bright and light lentil salad pairs wonderfully with grilled chicken or fish and is a great side for any summer get together.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 275

Ingredients
  

Lentils

  • 1 Cup Dry French/Puy lentils
  • 4 Cups Chicken (or chicken style for vegetarian option) stock

Salad

  • 1 Cup Corn (cooked fresh from the cop or thawed frozen corn)
  • ½ Cup Sundried tomatoes chopped (about the same size as the corn) * Jarred in oil
  • ½ Cup Spanish olives chopped (about the same size as the corn)
  • ½ Cup Green bell pepper chopped (about the same size as the corn)
  • ½ Cup Red bell pepper chopped (about the same size as the corn)
  • ¼ Packed Cup Flat leave parsley minced * Packed in measuring cup before chopping
  • ¼ Packed Cup Fresh basil roughly chopped to avoid bruising * Packed in measuring cup before chopping

Dressing

  • ¼ Cup Oil from the sundried tomatoes jar
  • 2 Tbsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 Clove Garlic minced
  • Salt and pepper to taste

Instructions
 

Lentils

  • Bring the lentils in the stock to a boil.
  • Cover and reduce the heat to low, cooking for 15 minutes or until lentils are tender, but not mushy.
  • Drain the excess liquid and place in a boil, ready for the salad ingredients

Dressing

  • Mix the dressing ingredients together in a small jar, cover with a lid and shaking hard until combined.
  • Set aside until rest of the salad is ready.

Salad

  • Chop sundried tomatoes, olives, and bell peppers.
  • Add to the bowl of the lentils and stir to combine.
  • Add the dressing.
  • Add the parsley and basil, stirring to combine. Doing this last will help reduce bruising of the basil.
  • The salad can be enjoyed right away, but I recommend letting it rest for at least 30 minutes for flavors to come together together.
  • Taste and adjust salt and pepper to taste and enjoy!