This vibrant Puy lentil salad puts a twist on the classic French lentil recipe. It combines roasted red peppers, sun-dried tomatoes, and cherry tomatoes with an herby dressing for the most delicious and intense flavors.
The roasted peppers and sun-dried tomatoes add a sunny Mediterranean touch to the lentil salad. It makes a great side dish for barbecues that you can serve alongside roasted or grilled potatoes, grilled tofu, and a simple green salad.
It also makes a light meal for hot summer days. Serve it with bread, such as this oat and seed bread, for a more filling meal.
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What are Puy lentils?
Puy lentils are French green lentils originating from a region of the South of France, called "le Puy". They have a greyish-green color and are a staple of French cuisine. They are used in traditional dishes such as a famous bacon and lentil stew, French lentil salad, and lentil soup.
The main difference between green lentils and brown lentils or black beluga lentils is their color. In comparison, red lentils have a much softer and mushier texture after cooking.
Key ingredients and substitutions
- Puy lentils: They have a robust, peppery flavor and a firm bite even after cooking, which makes them perfect for salads. I recommend using dry Puy lentils (vs pre-cooked) for the best flavor.
- Cherry tomatoes: I like to use red and yellow cherry tomatoes, which add a juicy and colorful touch.
- Cucumber: For a crisp addition.
- Red onion (optional): Only add it if you like raw red onions in your salads.
- Roasted red pepper from the jar and sun-dried tomatoes: They add a ton of flavor and really change the flavor profile of this salad for the better.
- Dressing ingredients: Fresh parsley, fresh basil, extra-virgin olive oil, red wine vinegar, and garlic make a chimichurri-like sauce that pairs incredibly well with the lentils and the rest of the ingredients.
- Pistachios (optional): For some crunch.
How to cook Puy lentils (with photos)?
STEP 1: Rinse the lentils in a fine-mesh sieve under cold water.
STEP 2: Add the lentils to a saucepan with 2.5 times the volume of water, a pinch of salt, and a bay leaf. Bring to a boil.
STEP 3: Cover with a lid and reduce heat to low. Cook the lentils at a gentle simmer for 20-30 minutes (22 minutes were perfect for me). You want them to be soft but firm at the center, just like al dente pasta.
STEP 4: Let the lentils rest. Once the water has been absorbed and the lentils are cooked al dente, remove the saucepan from the heat and let it rest with the lid on for 5-10 minutes. Finally, remove the lid and let them cool down completely or at least come to room temperature. If there's any water left, you can drain it.
Step-by-step instructions
Wash and cut the veggies. Cut the cucumber lengthwise in 4 and into small dice. Cut the cherry tomatoes into quarters.
Make the dressing. Finely chop the parsley and basil with a knife or in a food chopper. Add in the olive oil, vinegar, sea salt, and whole garlic clove, and give it a good stir (don't blend).
Assemble the salad. Add the cooled French lentils, the raw ingredients (cherry tomatoes, cucumber), the jarred red peppers, and sun-dried tomatoes to a large bowl.
Toss. Toss with the dressing. Give it a good mix and make sure everything is evenly covered. Serve and garnish with pistachios and fresh herbs if you'd like.
Elo's tips
- Cook the lentils in vegetable broth for added flavor.
- Serve cold. That's how this salad tastes best. You can make the lentils the day before and quickly assemble the salad before serving.
- Use ready-cooked Puy lentils for convenience if you're short on time. This allows you to make this salad in less than 15 minutes.
- Meal-prep this salad! It keeps well in the fridge for up to 5 days. You can even store it with dressing as no ingredients get soggy.
Frequently asked questions
You can buy Puy lentils at most grocery stores and health food stores (e.g., Whole Foods Market). They are sometimes sold as French green lentils, which were not necessarily grown in France. You can look for the AOP or POD label to make sure those are "real" Puy lentils.
Puy lentils are a specific kind of green lentils. They are POD (Protected Designation of Origin) protected in the EU and the UK, and AOP (appellation d'origine contrôlée) protected in France, hence why they are more expensive than other lentils.
Yes. If you can't find Puy lentils at the grocery store, you can use regular green lentils. Just make sure to cook them according to package directions.
Green lentils do not necessarily need to be soaked. However, they can be soaked in cold water for 2-12 hours to reduce the cooking time by half.
You can store this Mediterranean Puy lentil salad in an airtight container in the refrigerator for 4-5 days.
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The recipe
Puy Lentil Salad
Ingredients
For the salad
- 1 cup (220 g) Puy lentils
- 1 bay leaf
- 1 red onion optional
- 12 ounces (350 g) cherry tomatoes
- 1 cucumber
- ⅓ cup roasted red pepper from the jar
- ¼ cup (45 g) sun-dried tomatoes in oil
- 3 handfuls of shelled pistachios optional
For the dressing
- ½ cup (10 g) fresh basil
- ½ cup (10 g) fresh parsley sub fresh mint
- ⅓ cup (80 ml) olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon sea salt
Instructions
- Lentils: Rinse the Puy lentils under cold water. Add them to a saucepan with 3 times their volume of water, a pinch of salt, and a bay leaf. Bring to a boil. Then, reduce to low heat and cover with a lid. Cook for 20-25 minutes until al dente. Finally, remove from the heat and let them rest covered for 10 more minutes. Wait until they cool down completely. Drain any leftover water.
- Veggies: Wash the cucumber and cherry tomatoes. Dice the cucumber and cut the cherry tomatoes in half or into quarters. Mince the red onion (if using).
- Add-ins: Chop the roasted peppers and sun-dried tomatoes into small pieces. Shell the pistachios.
- Dressing: Wash the parsley and basil and remove the thick stems. Chop finely with a knife or in a food chopper. In a small bowl, combine with the olive oil, red wine vinegar, salt, and a whole garlic clove.
- Assembly: Add the cooled lentils, diced cucumber, cherry tomatoes, roasted peppers, and sun-dried tomatoes to a large salad bowl. Toss with the dressing. Transfer to individual plates and garnish with pistachios (if using).
Notes
- Cook the lentils in vegetable broth for added flavor.
- Serve cold. That's how this salad tastes best. You can make the lentils the day before and quickly assemble the salad before serving.
- Meal-prep this salad! It keeps well in the fridge for up to 5 days. You can even store it with dressing as no ingredients get soggy.
Nutrition
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