Green Lentil Salad

Ingredients

For the salad:

• 300g green lentils (lentilles vertes du Puy, preferably)
• 1 onion, studded with 3 cloves
• 1 carrot
• 1 bouquet garni (or a few sprigs of thyme and bay leaf)
• 2 avocados
• 2 handfuls of arugula (rocket)
• 100g shelled edamame (or fresh broad beans)
• A handful of pistachios

For the dressing (sauce):

• 3 tablespoons white wine vinegar (or lemon juice)
• 1 small shallot, finely chopped
• 6 tablespoons olive oil
• 1 teaspoon strong mustard
• A few fresh basil leaves, chopped
• Salt and freshly ground black pepper

Method

1. Rinse the lentils. Place them in a saucepan with the onion studded with cloves, the carrot, and the bouquet garni. Cover with cold water and bring to a gentle boil. Simmer for about 30 minutes until tender but still slightly firm. Drain and let cool. Remove the onion, carrot, and bouquet garni.
2. While the lentils are cooking, rinse the arugula and pat it dry. Dice the avocados. Shell the edamame if needed.
3. Prepare the dressing: In a large bowl, whisk together the white wine vinegar, finely chopped shallot, olive oil, mustard, chopped basil, salt, and pepper.
4. Once the lentils have cooled slightly, add them to the dressing along with the diced avocados. Toss gently.
5. Add the arugula, edamame, and roughly chopped pistachios. Mix everything together carefully.
6. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
7. Serve the salad nicely arranged, with the lentils, avocados, and pistachios distributed harmoniously.

Tips

• To make the salad even more special, add small cubes of feta or goat cheese.
• You can replace the arugula with watercress or baby spinach if preferred.
• Keep a few basil leaves to scatter on top just before serving for extra freshness.

This colorful, nutritious lentil salad is perfect as a main course or a generous side dish — packed with protein, healthy fats, and fresh flavors!

Enjoy! 🥑🥬🌿