Ina Garten Lentil Salad – Nutritious, Hearty, and Full of Bright Flavor
Ina’s lentil salad starts with French green lentils simmered until tender, then tossed with chopped celery, carrots, onion, and a tangy Dijon vinaigrette. It’s garnished with fresh herbs and sometimes feta for added flavor and creaminess. The result is a well-balanced, nutritious salad that’s as versatile as it is delicious.
Ingredients
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1 cup French green lentils (Le Puy lentils), rinsed
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1 small onion, halved
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1 bay leaf
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1 teaspoon kosher salt
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½ cup small-diced celery
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½ cup small-diced carrots
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¼ cup small-diced red onion
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2 tablespoons chopped fresh parsley or dill
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Optional: ½ cup crumbled feta cheese
For the vinaigrette:
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2 tablespoons Dijon mustard
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2 tablespoons red wine vinegar
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1 teaspoon minced garlic
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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⅓ cup good olive oil
Instructions
Place lentils, halved onion, bay leaf, and salt in a medium saucepan. Cover with water by 2 inches and bring to a boil. Reduce heat and simmer for 20–25 minutes until lentils are just tender but not mushy. Drain and discard the onion and bay leaf.
In a small bowl, whisk together Dijon mustard, red wine vinegar, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until fully emulsified.
Transfer the warm lentils to a large bowl. Add celery, carrots, red onion, and fresh herbs. Pour the vinaigrette over the lentils and toss gently to coat.
Allow the salad to sit for at least 15–30 minutes at room temperature before serving. This helps the lentils absorb the flavors.
Top with crumbled feta if desired, and serve warm or chilled.