I thought it would be difficult finding French lentils for this French recipe
but when doing some research I found out that Canada is the leading producer and exporter of lentils
so it should come as no surprise that the French green variety are readily available.
I even found a canned version of these delicate gems.
(great for onboard dishes – one less pot to wash, less stove fuel used, more time for sailing)
Flavourful, nutritious, easy and versatile.
As this keeps very well for a good 5 days in the refrigerator, make lots.
You will be glad you did.
1 cup dried French lentils or 1-14oz can cooked lentils
1-2 tbsp oil
1/2 cup carrots, chopped
1/2 cup parsnips, chopped
splash of balsamic vinegar to deglaze (*see note below)
1 garlic clove, sliced
1 tbsp fresh thyme leaves removed from stems
1 cup flat leaf (Italian) parsley, loosely chopped
Sea salt & pepper to taste
for vinaigrette…
1/4 cup olive oil
1/4 tsp Dijon mustard
1 tbsp Balsamic or red wine vinegar (*see note below)
1 red shallot, minced
more sea salt and pepper
If using dried lentils place in a saucepan with lots of water and simmer for 20-25 minutes.
If taking the easy boat gallley way out, open can and drain.
In sauté pan heat oil and add garlic, carrots, parsnips and thyme, salt & pepper, cooking until lightly browned.
Add a splash of vinegar, stir to loosen brown bits and braise until veggies are tender.
Reduce heat to bare minimum and add lentils stirring until heated.
Remove from heat and stir in parsley.
Whisk together ingredients for vinaigrette adding a couple of turns of your salt and pepper mills.
Pour over salad and toss to distribute.
DAY 1: serve with grilled Merguez sausage…
DAY 2: load it into homemade stove top pitas (super easy – see link)…
DAY 3: for the perfect cockpit (or balcony) supper serve with some goat cheese and crusty bread…
DAY 4: eat straight out of the container.
DAY 5: time to make more salad…
* I have been having a love affair lately with Blood Orange Vinegar.
It was a gift from friends who from time to time join us for a day on the water.
Unlike balsamic or red wine vinegar
it imparts a wonderful sweetness to the vinaigrette
that marries well with the salad ingredients
and adds a pleasant contrast to the spicy Merguez sausage.


  1. Anonymous says:

    Oh my! One recipe and so many delicious options.

  2. Kathy Haslam says:

    Thanks! I'm a big fan of cook one – each twice!

  3. Anonymous says:

    Made this tonight with ingredients I had onboard. Grilled some fish. Man, this was good! Who knew lentils could be so great

  4. Kathy Haslam says:

    I am just learning how versatile they are too. Thanks for the comment and glad you enjoyed.

  5. […] Look at what I did with my Warm Lentil Salad (find the story here). […]

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