1. Rinse the green lentils and cook them in lightly salted water for about 20-25 minutes until tender but firm (do not let them fall apart), then drain.
2. Cut the shallot and carrot into small dice.
3. For the dressing, mix the Dijon mustard with the wine vinegar, then emulsify by drizzling in the olive oil; season with salt and pepper.
4. Toss the still-warm lentils with the dressing (warm, they soak up the flavours better).
5. Stir in the finely diced shallot and carrot.
6. Scatter with plenty of chopped parsley and serve warm or cold.
Tip: French green lentils (lentille du Puy) hold their shape, which makes them ideal for salad. Toss the dressing through while the lentils are still warm – the flavour penetrates better and the salad becomes deeper and fuller.
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