Lentils salad with carrots, onion and celery

These lentils with the veggies sliced in very small cubes and its vinaigrette with lemon and mustard are a pure marvel! They are really good and are very good for you :-) Use green lentils and if you find the green French lentils “du Puy” they are the best! Give it a try, it’s easy and light and you will not be hungry afterwards :-)

In two words:

“Give a great number of definitions to what’s genius, it’s profitable”

To Start...

difficulty easy
preparation– 30’
cooking - 30’ (for the lentils) + 10’ (for the veggies)
serves - 4 (as a side dish) ou 2 (as main course)  


  • 100gr green lentils
  • 2 carrots of medium size
  • 1 medium size onion
  • 1 branch of fresh celery with the leaves
  • 2 teaspoons of olive oil (for the veggies)
  • 2 teaspoons of olive oil (for the vinaigrette)
  • 4 tablespoons of lemon juice
  • 1 teaspoon of Dijon mustard
  • ½ teaspoon of fleur de sel or coarse salt (for the lentils)
  • 3 pinches of fleur de sel or coarse salt (for the veggies)
  • 2 turn mills of Kampot black pepper (for the veggies)
  • 2 pinches of fleur de sel or coarse salt (for the vinaigrette)
  • 1 turn mills of Kampot black pepper (for the vinaigrette)
  • 1 egg (optional)


  • Wash and peel the carrots
  • Peel and wash the onions
  • Wash the celery
  • Add the lentils in a casserole with cold water
  • Add salt
  • Turn the heat on, in high heat at first, and they when it starts to boil turn the heat down to medium
  • Cook for 30’
  • Slice in very small cubes the carrots
  • Slice in very small cubes the celery, and finely chop the leaves
  • Slice in very small cubes the onion
  • Heat-up a pan
  • Add the onion and stir until it loses its humidity and starts to shine a little bit
  • Add the olive oil and stir until it becomes a bit brown
  • Add the carrots, and stir with the onion
  • Add the celery and stir with the rest of the ingredients
  • Add 50ml of cold water and stir
  • Add salt, pepper, stir and put the lid on
  • Cook 10’ and stir after 5’
  • Add in a bowl the olive oil, the lemon juice and the mustard
  • Add salt and pepper and stir with the whisk
  • Stir well with a whisk
  • Drain the lentils when they are ready and add them to the veggies
  • Toss everything together and add the sauce
  • Toss again
  • Ready and delicious!


recipe by Shira Bocar at the youtube channel Everyday Food.


You can serve the lentils with a poched egg, if you are not vegan. On how to make a poched egg, just check the video by Jamie Oliver, he explains everything!

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *