Lentil Salad
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This hearty lentil salad, loaded with veggies and vibrant flavors, is perfect for a light dinner or a wholesome, packable lunch.
When I’m craving a change from my usual weekday lunch, this hearty lentil salad recipe is my go-to. Made with French green lentils—my favorite for salads and lentil soup—they hold their shape beautifully when cooked and have a lovely earthy flavor. These lentils come from the volcanic soil of Le Puy en Velay in France’s Auvergne region, but you can find them at Whole Foods or specialty food shops, often in the bulk section. Unlike dried beans, lentils don’t need soaking. Just pick through them to remove any broken ones, then simmer for 20 to 30 minutes. So simple!
“Can’t stop eating it—in a bowl, on my salad—just delicious!”
What You’ll Need To Make French Lentil Salad
- French green lentils: These small, firm lentils retain their shape when cooked, making them perfect for salads. Common brown or green lentils can be substituted.
- Chicken broth: Adds depth and flavor to the lentils, ensuring they’re seasoned from the inside out.
- Veggies: Carrots add a pop of color and touch of sweetness, while celery adds a crisp, fresh bite.
- Herbs: Fresh thyme, bay leaf, and parsley add a pop of color and fragrant, earthy flavors.
- Garlic: Lends a savory, aromatic flavor.
- Dijon mustard: Adds a bit of tang and complexity to the dressing.
- Honey: Offers a touch of sweetness that balances the acidity of the lemon and mustard.
- Lemon juice: Brightens the salad with a zesty freshness and tangy acidity.
- Extra-virgin olive oil: The key to the rich, smooth dressing that binds all the flavors together.
- Goat cheese: Creamy and tangy, it adds richness and a nice contrast to the earthy lentils.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Combine the lentils, chicken broth and bay leaf in a medium saucepan.
Bring to a boil, then reduce the heat, and simmer until lentils are tender. Remove the bay leaf, strain, and let cool.
In a large bowl, combine all remaining ingredients except goat cheese.
Add cooled lentils and toss to combine.
Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
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Lentil Salad
This hearty lentil salad, loaded with veggies and vibrant flavors, is perfect for a light dinner or a wholesome, packable lunch.
Ingredients
- 1 cup French green lentils (or common brown or green lentils)
- 3 cups chicken broth
- 1 bay leaf
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)
- 3 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- ¼ cup extra-virgin olive oil, best quality such as Lucini or Colavita
- 3 ounces goat cheese
Instructions
- Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine the lentils, chicken broth, and bay leaf in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils. Remove the bay leaf, strain, and let cool.
- In a large bowl, combine the carrot, celery, thyme, parsley, garlic, mustard, honey, salt, pepper, lemon juice, and olive oil. Add the cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
- Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.
Nutrition Information
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- Per serving (4 servings)
- Calories: 432
- Fat: 21g
- Saturated fat: 6g
- Carbohydrates: 40g
- Sugar: 7g
- Fiber: 16g
- Protein: 21g
- Sodium: 675mg
- Cholesterol: 15mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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On a bed of homegrown baby greens with a poached egg on top….perfect.
I made this salad this week and it will now regularly appear in my homemade lunch rotation. It made me so happy.
I made this for dinner last night, and after the first bite I immediately put down my fork and forwarded this recipe to everyone I know who likes lentils! I will definitely be making this again and again. Thank you for yet another delicious recipe!
I tried this new recipe yesterday. Lentils are one of those power foods I need but don’t eat enough because I hadn’t been able to make them taste very good.
I was amazed by how good this tastes! Thanks Jenn! My life is improved. ; )
I made this last night for dinner with a side of your grilled chicken. I makes a perfect healthy dinner with leftovers for lunch! Thank you!
I’ve never been a huge lentil fan, but this looks just delicious. The addition of mustard– what a great idea! Thanks for the inspiration. I’ll definitely give it a try!
Jennifer! I LOVE this recipe! I saw it a while ago on SeriousEats and made it and my family gobbled it up!
Thanks again!
Meg
Mmmm looks delicious! I love goat cheese.
Any idea how long this will keep in the fridge (thinking leftovers)?
Jennifer, It will keep several days, at least. Hope you like it.
Thank you!
This looks delicious, easy to make and good for you. Thank you for sharing. I like the idea of adding goat cheese to the salad.