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French Lentil Salad

Yields: 6 to 8 servings

  • 2 cups French green lentils
  • ½ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup freshly squeezed grapefruit juice
  • 2 tablespoons ground cumin
  •  ½ teaspoon celery salt
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • 3 large shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme
  • 1 tablespoon freshly grated lemon zest
  • ½ cup currants
  • 1 fennel bulb, very thinly sliced
  • 4 stalks celery, finely chopped
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  1. Rinse and pick over the lentils to remove any small pebbles, and then soak in water for 24 hours, changing the water halfway through. Rinse and drain.
  2. Place the lentils in a large saucepan and add enough water to cover them generously, about 6 cups. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes, until tender.  Drain well and set aside.
  3. In a large bowl, whisk together the oil, juices, cumin, celery, salt, curry powder, coriander, cayenne, shallots, garlic, thyme, and zest.  Add the lentils, currants, fennel, celery, parsley, and cilantro.  Season with salt and pepper.  Mix well. Serve warm or chilled.