Rinse 1 cup lentils under cold water for 30 seconds using a fine mesh strainer. Add lentils to a medium saucepan with 3 cups water and 1 teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20-25 minutes, stirring once halfway through.
1 cup brown or green lentils, 3 cups water, 1 tsp salt
After 20 minutes, taste a lentil to check. It should break gently between your fingers but still hold its shape with slight resistance. When ready, immediately drain lentils in a strainer and rinse briefly with cold water to stop cooking. Let drain for 2 minutes.
1 cup brown or green lentils
While lentils cook, whisk together 3 tablespoon Dijon mustard and 3 tablespoon red wine vinegar in a mixing bowl for about 20 seconds until combined. Slowly drizzle in ⅓ cup olive oil while whisking constantly in a circular motion to create an emulsified dressing. Add 1 teaspoon honey if using, plus salt and pepper to taste.
3 tbsp Dijon mustard, 3 tbsp red wine vinegar, ⅓ cup olive oil, 1 tsp honey, salt and black pepper
Transfer drained lentils to a large bowl while still warm. Add diced carrot, diced celery, minced shallot, and minced garlic. Pour vinaigrette over the mixture and toss gently with a spoon for about 30 seconds until everything is coated.
1 cup brown or green lentils, 1 large carrot, 2 stalks celery, 1 shallot or small red onion, 2 cloves garlic, 3 tbsp Dijon mustard, 3 tbsp red wine vinegar, ⅓ cup olive oil
Let the salad sit at room temperature for 10 minutes so the flavors combine. Just before serving, fold in chopped parsley and optional thyme. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
¼ cup fresh parsley, 1 tbsp fresh thyme, salt and black pepper
