French Lentil & Citrus Salad
Why This Recipe Belongs in January
January asks us to eat differently. Not lighter for punishment, but brighter for balance. This salad lives in that in-between space. Earthy lentils, sweet citrus, good olive oil, and herbs that smell like hope. It’s nourishing without being boring, fresh without feeling cold.
Ingredients
Serves 4
1 cup French green lentils (lentilles du Puy if possible)
3 cups water or vegetable broth
2 oranges or blood oranges
1 small shallot, finely sliced
¼ cup fresh parsley, chopped
2 tablespoons fresh mint or dill (optional but lovely)
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or lemon juice
Sea salt & freshly cracked black pepper
Optional additions:
Crumbled feta or goat cheese
Toasted pistachios or almonds
A handful of arugula or baby greens
Instructions
Cook the lentils
Rinse lentils well. Add to a pot with water or broth and a pinch of salt. Bring to a gentle boil, then simmer uncovered for 20–25 minutes until tender but still holding their shape. Drain and let cool slightly.Prepare the citrus
Using a sharp knife, cut away the peel and pith from the oranges. Slice into rounds or segment them over a bowl to catch the juices.Make the dressing
In a small bowl, whisk olive oil, Dijon, vinegar (or lemon juice), salt, and pepper until emulsified.Assemble the salad
In a large bowl, combine warm lentils, shallot, herbs, and citrus. Drizzle with dressing and gently toss. Taste and adjust seasoning.Finish & serve
Add cheese or nuts if using. Serve slightly warm or at room temperature for best flavor.
Serving Notes
Perfect as a light lunch with crusty bread
Lovely alongside roasted chicken or salmon
Even better the next day after flavors settle
The Edit
This is the salad you make when you want to feel taken care of without fuss. When winter feels long but you’re not ready for spring pretending. Bright enough to wake you up. Grounded enough to keep you steady.