Warm brown lentil salad with mustard

Name: Warm brown lentil salad with mustard
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 180 g Dry brown lentils; 70 g Onion; 70 g Celery stalks; 100 g Carrot; 8 g Garlic; 30 g Olive oil; 650 g Water; 2 g Fresh thyme; 20 g Wine vinegar; 15 g Dijon mustard; 12 g Fresh parsley; 3 g Salt; 1 g Black pepper

Warm French-style brown lentils with tender diced vegetables and a sharp Dijon vinaigrette.

Estimated total time: 45 minutes2 portionsAbout 500 kcal per portion

Warm brown lentil salad with mustard — representative dish photograph — Photo: DocteurCosmos · CC BY-SA 3.0 · Photo source. Wikimedia photograph; responsive display cropping. The photo does not visibly show the carrot, parsley or Dijon vinaigrette in this adaptation.

Ingredients for 2 portions

180 g Dry brown lentils
70 g Onion
70 g Celery stalks
100 g Carrot
8 g Garlic
30 g Olive oil
650 g Water
2 g Fresh thyme
20 g Wine vinegar
15 g Dijon mustard
12 g Fresh parsley
3 g Salt
1 g Black pepper

Method

Rinse 180 g dry brown lentils and check for grit; do not use already-cooked lentils for this quantity. Finely dice 70 g onion, 70 g celery and 100 g carrot, mince 8 g garlic, and chop 12 g parsley.
Warm 8 g of the olive oil in a saucepan. Cook onion, celery and carrot for 5 minutes until beginning to soften, then add garlic and 2 g fresh thyme for 1 minute.
Add the drained dry lentils and 650 g water. Bring to a boil, then simmer partly covered for 25–30 minutes until the lentils are tender but still hold their shape. Drain, reserving 30 g cooking liquid if needed for the dressing. Stir 3 g salt into the warm lentils.
Whisk 20 g wine vinegar, 15 g Dijon mustard, 1 g black pepper, 22 g remaining olive oil and up to 30 g reserved lentil liquid. Toss with the warm lentils and vegetables, then fold in parsley. Divide between two bowls and serve warm.

Mayo Clinic explicitly permits brown lentils in place of French green lentils; brown lentils may soften or break sooner, so taste during the 25–30-minute simmer. This is a substantial two-person vegan adaptation using water instead of the source’s optional chicken or vegetable stock. Dijon mustard flags mustard and potentially sulphites; wine vinegar also flags sulphites and needs its dietary label checked. Celery is a priority allergen. The Commons photo shows brown lentils and onion but no clearly visible carrot, parsley or dressing, and its actual ingredients are unknown. Cooking time and ingredient-based calories are estimates, not kitchen-tested.

Salade de lentilles brunes

Allergens and ingredient checks

Listed allergens: celery, mustard, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Mayo Clinic Staff — French green lentil salad reference

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