French Lentil Salad with Basil Vinaigrette

Posted by on Jan 9, 2014 in Recipes | 0 comments

Today I’m posting yet another salad and dressing recipe, this one inspired by my favorite salad at Le Pain Quotidien, a gorgeous French (or puy) lentil salad with a basil vinaigrette. 

I already know that this is something I’m going to be making again and again.  The basil vinaigrette is just bursting with flavor.  Don’t be afraid to be very generous with the basil. You really won’t regret it. Plus the whole thing is ridiculously low in calories, so you can feel guiltless about piling it on. 

Basil Vinaigrette
Serves 2
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 tbsp lemon juice
  2. 2 tbsps apple cider vinegar
  3. 2 tbsps water
  4. 1 tsp coconut palm sugar
  5. 5-6 large basil leaves, roughly chopped
  6. 1 clove garlic, roughly chopped
  7. Salt and pepper to taste
Instructions
  1. Using a hand blender (ideally, but any blender will do), pulse the dressing a few times to break up the garlic and basil leaves a little more and ensure it is well mixed.
Vegan Sweet and Simple http://vegansweetandsimple.com/
The LPQ salad has arugula and chicory, chickpeas, flax seeds, avocado, and a generous serving of lentils.  I didn’t have arugula or chicory on hand so used a mix of baby kale, spinach and chard. So good! And I was doing a cleanse when I created this, so omitted the avo and flax seeds, as you can see from the pictures.

French Lentil Salad

French Lentil Salad

But, I highly recommend including the avocado and a sprinkling of ground flax seeds (since we can’t digest whole ones) or hemp seeds. Yum! 

French Lentil Salad
Serves 2
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 5 cups of salad greens
  2. ½ cup chickpeas, cooked
  3. 1 cup French lentils, cooked
  4. 1 shallot, sliced
  5. 1 tbsp ground flax seeds or full hemp seeds (optional)
  6. ½ avocado, sliced (optional)
  7. 1 recipe basil vinaigrette
Instructions
  1. Place salad greens in a large bowl, add shallot, chickpeas and ½ of basil vinaigrette and mix to coat greens in dressing.
  2. Dish salad greens onto two plates.
  3. In the center of the greens add ½ cup of cooked lentils, and place avocado around the lentils.
  4. Top each salad with remaining vinaigrette and sprinkle with ground flax seeds or hemp seeds.
  5. Garnish with fresh basil.
Vegan Sweet and Simple http://vegansweetandsimple.com/
This is a salad that will fill you up and satisfy you for hours. 

So satisfying!

So satisfying!

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