Warm Lentil Salad with Bay Leaf, Coriander & Mustard Vinaigrette
Warm Lentil Salad with Bay Leaf, Coriander & Mustard Vinaigrette
Earthy green lentils simmer with bay leaf and crushed coriander seed, then get tossed while still warm in a sharp, peppery mustard dressing. Caramelized carrots, salty feta and a handful of arugula turn it into a salad that eats like a meal.
What You'll Need
Green or French lentils hold their shape best. Red lentils will turn to mush here.
The Lentils
- 1 1/2 cups green or French lentils, rinsed
- 4 cups water
- 2 Organic Bay Leaves
- 1 tsp Organic Coriander Seeds, lightly crushed
- 1/2 tsp Organic Garlic Granules
- 1 tsp Fine Ground Himalayan Pink Salt, divided
The Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Organic Yellow Mustard Seed Powder
- 1 tsp honey
- 1/2 tsp freshly ground Organic Black Peppercorns
- 1/4 tsp Organic Red Chili Flakes (optional, for a gentle kick)
The Salad
- 4 medium carrots, cut into 1/2-inch cubes
- 1 tbsp olive oil, for roasting
- 1/2 small red onion, finely diced
- 1/2 cup chopped fresh parsley
- 2 big handfuls baby arugula
- 1/2 cup crumbled feta (optional, skip for vegan)
Step by Step
Roast the carrots
Heat the oven to 425°F. Toss the carrots with 1 tbsp olive oil and a pinch of the salt on a sheet pan. Roast 20 to 25 minutes, until browned at the edges and sweet.
Simmer the lentils
Combine the lentils, water, bay leaves, crushed coriander seeds and garlic granules in a medium pot. Bring to a boil, then lower to a gentle simmer. Cook uncovered 20 to 25 minutes, until tender but still holding their shape.
Salt and drain
Stir in 1/2 tsp of the salt for the last 5 minutes of cooking. Drain any excess liquid and fish out the bay leaves.
Whisk the vinaigrette
In a large bowl, whisk the olive oil, vinegar, mustard powder, honey, black pepper, chili flakes and remaining salt until the dressing looks thick and glossy.
Dress while warm
Fold the hot lentils into the vinaigrette along with the red onion. Let everything sit for 10 minutes. Warm lentils soak up the dressing much better than cold ones.
Assemble and serve
Fold in the roasted carrots and parsley. Spread the arugula on a platter, pile the lentils on top, then finish with feta and a few more cracks of black pepper. Serve warm or at room temperature.
Crush the coriander seeds with the flat of a knife or a mortar just before they go in the pot. Cracking the husk releases a bright, citrusy aroma that ground coriander can't match. The salad also keeps well: refrigerate it up to 4 days, and add the arugula and feta just before serving.
The Spices Behind the Salad
Common Questions
Do I need to soak the lentils first?
No. Green and French lentils cook in about 25 minutes without soaking. Just rinse them and pick out any stones.
Why add salt near the end?
Salting near the end gives you tender lentils with intact skins and lets you season the dish more precisely. The lentils will keep absorbing the salty, tangy dressing as they rest.
Can I use ground coriander instead of seeds?
You can. Use about 3/4 tsp and stir it in with the dressing. Whole crushed seeds give a brighter, more aromatic result when simmered.
Can I make this ahead for meal prep?
Yes. Make the lentils and vinaigrette up to 4 days ahead and store them together in the fridge. Reheat gently or serve at room temperature, then add the greens and cheese fresh.
What can I serve it with?
It pairs well with grilled chicken, seared salmon or a soft-boiled egg. It's also good piled into a warm pita or served on its own with crusty bread.
