Lentil Salad with Classic Bistro Vinaigrette | CUESA

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Lentil Salad with Classic Bistro Vinaigrette


Gordon Hamersley, Hamersley Bistro, Boston, MA.

Serves 6


2 teaspoons olive oil
1 medium carrot, cut into a small dice
1 medium leek, cut into a small dice and washed well
4 cloves garlic, finely chopped
1 teaspoon chopped thyme
1 cup french lentils
3 cups chicken broth

1 tablespoon Dijon mustard
1 shallot, finely chopped
¼ cup red wine vinegar
¾ cup olive oil


  1. Heat the olive oil in a small saucepan over medium heat. Add the carrot, leek, garlic and thyme. Cook, stirring, for about 2 minutes. Add the lentils and stir to combine. Add the chicken broth and bring to a boil. Lower the heat and simmer until the lentils are tender, 35-40 minutes. Allow to cool and then drain.

  2. In a small bowl, combine the mustard, shallot, red wine vinegar, salt and pepper to taste. Whisk in the olive oil in a slow steady stream until it’s all incorporated and an emulsion forms.
  3. Place the lentils into a large bowl and add the vinaigrette to taste and toss and season with salt and pepper.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »