French lentil salad is one of my favorite recipes that I brought back from France.

French lentil salad is one of my favorite recipes that I brought back from France. Unlike other legumes and beans, lentils don’t have sulfur and produce very little gas in our gut. Typically you want to soak you legumes before cooking to make them easier to digest. But lentils are probable the only legume that can do without soaking. Lentils are a good source of minerals, especially calcium and magnesium. Due to their high protein and fiber content they are beneficial for the heart and for blood sugar regulation.

Health Benefits Of Onions

Onions are valued for being exceptional antioxidants and cancer fighters. They also help lower blood pressure. Because they are high in sulfur compounds onions are pungent and irritating to the eyes, but that also makes them a great healing food. Onions are antibiotic and antiviral and hence are helpful in combating colds and flus. For example, onions can be used to make your own, very effective and with no side effects cough syrup that even kids enjoy!

There are a couple of ingredients that I marked as optional: pancetta and red pepper. While they add extra flavor to the salad, they are not essential to the recipe. The salad works great without them and omitting them will save time if you are in a hurry.

The two pictures I have here are from two different times that I made the salad. One time I made it with the red pepper and the other without. Both variations are really good, so it’s up to you which one to do.

French lentil salad

French Lentil Salad

Ingredients:

1 cup lentils (du Puy or green)
1 bay leaf
2 oz pancetta (optional)
½ red onion, minced
2 Tbsp flat leaf parsley, minced
2 Tbsp coriander, minced
1 red pepper (optional)
5-7 Tbsp of Classic French Dressing
Salt and pepper to taste

Directions:
  1. Put lentils and bay leaf in a pot, cover with water, and bring to a boil. Let simmer for 20-30 minutes, salt 5 minutes before the end of cooking. Drain and place in a salad bowl.
  2. Roast the pepper for 5-6 minutes, put it in a plastic bag right out of the oven for 3-5 minutes. This will make it easier to peel the skin. Take the seeds out and cut the pepper into cubes.
  3. In a frying pan gently fry the pancetta, cut into small pieces.
  4. Add the pepper, pancetta, onion, herbs and seasoning to the lentils. Mix well, adjust salt and pepper and serve.