French lentils, also known as Puy lentils, originate from the volcanic soils of the Puy region in central France and are known for their superior quality, unique taste and robust texture. Their ability to hold their shape when cooked makes them ideal for salads. Unlike common brown or green lentils, French lentils are small, slate-green in color, and boast a firm texture even after cooking. This characteristic makes them ideal for dishes where you want the lentils to hold their shape, such as this Broccoli, Lentil and Avocado Salad with Scallion Greek Yogurt Dressing.
 
Because you want to keep the lentils firm, I don’t recommend preparing them according to package instructions. Instead, cook your lentils in salty water, as if you were boiling pasta. Then drain and rinse them so they don’t turn to mush. Next, blanch and shock the broccoli to achieve optimal flavor and texture.  If you’ve followed me for a while, you know that blanching and shocking vegetables is a cooking technique I love for the following reasons: 1. it helps vegetables retain their vibrant color by deactivating enzymes that cause discoloration; and 2. it enhances the texture of veggies.  By, blanching the veggies in boiling water then shocking them in ice water to halt the cooking process, we soften them ever so slightly so they retain their crunch. An added bonus: Blanched and shocked vegetables can be used immediately in recipes, refrigerated for later use, or frozen for longer-term storage.

Consequentially, this salad is great for meal prep, and will last for 2-3 days in the refrigerator. If making in advance for an event, I recommend waiting to toss with the dressing and keeping the herbs separate until just before serving.