I never knew lentils could be so tasty and versatile and right now I am especially enamored with the beautiful French Lentil.

Now that I am more familiar with this ingredient, I find myself using the French Lentil variety often.  Its texture is firm and its flavor is both verdant and earthy.  I have been incorporating the French Lentil into soups, salads, stews, and I even use it when I make my vegetable stock.

This simple recipe, inspired by the flavors of tabouli, showcases the French Lentil.  It is an easy summer dish that is picnic friendly (no mayo!), plant based / vegan, and gluten-free too!

I enjoy this dish for lunch and it works well as a side dish too.

FRENCH LENTIL SALAD

by: Jenn Surowitz @FoodByJenn / http://www.foodbyjenn.com

Cook 1 cup dried French Lentils in a large pot of boiling water for about 45 minutes (or until tender or to your desired tenderness). Drain and let the lentils either come to room temperature or chill.  You can use cooking time or chilling time to prep the other ingredients listed below.

3 Very thin slices of red onion, minced (approximately 1-2 Tablespoons)

1 clove of garlic, peeled and finely minced (or pressed in a garlic press or grated on a microplane) 

1 plum tomato, seeds removed and diced small

1  piece (3″-4″) of “English” cucumber, seeds removed and diced small; rest diced cucumber on a few paper towels and then blot a bit more of the moisture away)

Juice of 1/2 lemon (make sure to strain out the seeds!)

Salt and Pepper to taste (if desired)

2-3 fresh mint leaves and/or a few sprigs of fresh parsley finely chopped (if desired/available)

Combine cooled lentils and all other ingredients in a bowl.  Fold gently until mixture looks consistent and well combined.

Eat same day and refrigerate leftovers which will keep for another day (or two maximum).

Enjoy and Thank You for Visiting FoodByJenn.com,

-Jenn