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French Lentil Salad with Goat Cheese

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This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.

french lentil salad

I make this lentil salad when I get tired of hasty on-the-go lunches and am craving something wholesome. It’s made with French green lentils, which are ideal for salads (and also my favorite lentil soup recipe) because they hold their shape when cooked. These lentils are grown in the rich volcanic soil near Le Puy en Velay in the Auvergne region of France and have a wonderful earthy flavor. You can find them in the bulk section at Whole Foods or other specialty food shops. Unlike dried beans, lentils don’t require pre-soaking prior to being cooked. You simply pick over the little legumes, remove any that look broken or damaged, and cook for 20-30 minutes. So easy!

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French Lentil Salad with Goat Cheese

This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.

Servings: 4 as a side dish, 2 as a main course
Total Time: 45 Minutes, plus 10 minutes to chill


  • 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


  1. Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
  2. 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.
  3. Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.

Nutrition Information

Powered by Edamam

  • 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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  • I’m thinking to use water in place of chicken broth or even replacing half the chicken broth with water. Do you think that might take away from the taste?

    • — Corrine on June 16, 2022
    • Reply
    • Hi Corrine, for the most flavor I’d stick with chicken broth. If you want to use half broth and half water, you will likely need to add a bit more salt which you can add to taste when you’re dong making the salad. Hope you enjoy!

      • — Jenn on June 16, 2022
      • Reply
  • I made this last night was delicious my 9 year old ate half of it! thank you 🙂

    • — Joanne Gow on May 15, 2022
    • Reply
  • I made the salad last night for a dinner party. I put leftover salmon on top of the leftover salad and it was an incredible lunch. I think I loved it more the second day. The flavors really had time to absorb into the lentils.

    • — Lisa Harper on April 24, 2022
    • Reply
  • Yet one more excellent healthy recipe from you! I don’t think there is one recipe of yours that isn’t a huge hit. Thank you for making me look like a versatile and good cook! This is delicious! I’m on my second batch in two weeks. Can’t stop eating it – in a bowl , on my salad- just delicious!

    • — Donna S on March 1, 2022
    • Reply
  • Great flavours – healthy!

  • This salad was delicious. I followed the recipe pretty faithfully. I found that while the salad was very good just after I made it, the leftovers the next day were even better. Will make again often.

  • This salad is really delicious – fresh and tasty! We always seem to eat lentils in a soup or hot dish so this was such a lovely change from the norm!! Thank you so much for sharing your recipes!!

  • Yum! I made this to go with the leftovers from Jen’s Crustless Broccoli Quiche that I made last night. I figured there would be enough cheese in the dinner from the quiche, so I left out the goat cheese but added a minced shallot. It’s really delicious and hearty. Now I’m looking forward to these leftovers!

  • This salad is delicious, nutritious and easy! I served it along with your tasty Classic Tomato Soup and toasted olive bread.

  • This is a wonderful and light salad. I serve with feta as opposed to goat cheese and the flavors are still bright.

  • Hi – Do you think it would work to saute the carrots and celery a bit before adding? Like a mirepoix? I have a kid who prefers softer veggies. Thanks!

    • Yep, absolutely 🙂

  • This recipe is perfect and was especially enjoyed being stuck at home this past Spring as the hot weather set in. All the flavors blend so well together. Thank you Jen!

    • — Damienne Dunham
    • Reply
  • I boiled in vegetable broth. And added arugula too. I also boiled lentils two days early. Made dressing early too. So at dinnertime I just mixed everything. It was a big hit and great dish for vegetarians for thanksgiving dinner.

    Thanks Jenn.

  • Hi Jenn

    Two questions an I boil and keep in fridge with out any other ingredients. Also Can I make dressing few days ahead.


    • Hi Poonam, Yes and yes! 🙂

      • Thanks Jen. I am making your lentil salad and sausage stuffing for thanksgiving. Happy thanksgiving🙏

  • Thanks so much for this great recipe! I’ve made it before as written and don’t usually deviate from your recipes, but tonight I’m making it for potluck tomorrow and realized that I don’t have fresh parsley. I was also planning to try feta instead of goat cheese.

    Do you have a dried herb suggestion or do you think some fresh dill would work in place of the parsley and with the feta?

    Thank you!

    • Hi Cindy, I may be responding to late to be helpful, but I think fresh dill and feta would be a nice twist on this!

  • Love this recipe sooo much! Simple, easy, healthy. It’s the perfect work lunch because it’s hearty and smells good. I heat it up for a very satisfying meal, with or without goat cheese.

  • Another perfect recipe from Jenn, I make this all the time and absolutely love it! Thank you so much!

  • No credit to David Lebovitz?

    • Hi, while it looks like my recipe has some similarities to Leibovitz’s, this one is all my own. (Whenever I adapt a recipe from another chef/blogger/cookbook author, I always reference them on my site.)

  • Purchased French green lentils at our Harris Teeter store.

    Absolutely delicious!!!!!!

  • Is there a way to see the recipes in metric values

    • Hi Warwick, Most of my recipes do have the conversion to metric measures. This one did not but I just added them. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

  • I’d love to try this and am wondering if I can use Trader Joe’s precooked lentils as a shortcut?

  • Another winner in our house! I used feta instead of goat cheese, which worked well for us. Thanks!

  • I really enjoyed this salad! I want to make it again as a side but wondering…which of your other recipes would pair well with it?

  • Made this with homemade chicken stock and kohlrabi instead of celery (didn’t have any). Turned out very crunchy and flavourful. My DIL loved it…even without the goat cheese which I had forgotten at home. Another keeper!

  • Delicious! I actually made the dressing ahead and poured over the lentils and veggies to distribute evenly! YUM!

    Thanks for sharing!

  • Delicious! Another great recipe! I tasted it immediately after making it. It was good but hours later it was fabulous. So flavorful. The next day it was great too. Yum! I made it with feta because that’s what we had. Next time I’ll try goat cheese.

  • This delicious, easy, and BEAUTIFUL recipe has become a household staple for cool dinners on hot summer nights. I always double the recipe so I can be sure to have leftovers for lunch the next day. In my experience, it is definitely worth it to get your hands on some Le Puy lentils (- easy to find online if not available locally); also, using fresh thyme instead of dried really gives it more of that authentically “French” flavor and aroma. THANKS for another winner dinner idea!

  • I made this last night, OMGoodness, so delicious! And not hard to make. Another winner!

  • Love your recipes! Thank you so much.
    What brand of goat cheese do you use?

    PS Your book makes a wonderful gift. I have already given 3 !

    • — Sandi in Idaho
    • Reply
    • Thanks for your nice words about the recipe and gifting the cookbook to others! 💗
      I actually don’t have a favorite brand of goat cheese. Depending on the store I’m in, I just get what’s available. (I usually buy already crumbled.)

  • Our favorite recipe on this site! This salad is so simple, yet amazingly delicious and filling. I share it with people almost every week. The only substitution I make is feta for goat cheese and I double the veggies. Everyone loves this and asks for more ~ quite a feat for lentil salad! I use many of your recipes and never have a problem. They are all well written and well tested. Thank you!

  • Some people mentioned cumin in the reviews. I do not see cumin in the recipe? Has the recipe changed?

    • No, it hasn’t been changed – it never had cumin in it (but I think it would be a tasty addition if you wanted to try it)!

  • Hello Jen,
    First off I just want to say from the moment I tried just one of your recipes I knew you and the dishes you make are superb, easy and make you look like a “rock star” chef. You are my go to for trying out new things and I just purchased your cookbook which I love!
    I did want to note four things about this recipe. 1. I would say the total time is more than 35 minutes because you have to add the cooling time in. 2. I would note to separate and wash lentils before cooking 3. salt can vary. I usually use 1/2 the salt that you note in your recipes 4. I believe the pan for the lentils should be covered and therefore it would be good to mention that in the instructions.

    This dish rocks! I am craving it so made it today! Thank you!

    • — Marcia Yallech
    • Reply
    • Hi Marcia, so glad to hear you enjoy the recipes! Thanks for all the useful comments about this salad. I added some chilling time to the recipe as well as the suggestion to rinse the lentils before cooking them. Regarding the salt, I know that can vary based on an individual’s palate. And, lastly, while it’s perfectly fine to cover the lentils while they are simmering, it’s not necessary – you really can go either way. 🙂

  • Excellent, healthy recipe! I made it just as the recipe stated and had it for lunch several days in a row. It was even better after sitting for a day or two. I didn’t have the French lentils, so I just used regular green ones.

  • Absolutely delicious! It’s fresh, creamy, and crunchy all at once. I served it for dinner with the pan-seared salmon. The combination was perfect.

  • This salad is healthy and delicious. Can’t get any better that that!

    Thank you, Jenn.

  • This is delicious! Adding this to the regular rotation!

    Also, I bought SimplyNature green lentils from Aldi, and they have this exact recipe, literally word for word, on the back of the lentil package. Hope you knew/know that! 🙂

  • This was so good I forgot to add the cheese! Then I remembered and it was even better!!

  • So good I forgot it was healthy. Will be making this again.

  • Sooooo good!

  • I have made this twice recently. It is a refreshing salad with a nice combination of flavors and textures. Perfect for those winter days when there is a hint of spring in the air. A very hearty salad to be eaten alone or as a side dish. I made it one day with ingredients I already had on hand. Except goat cheese, so I substituted whatever cheese I already had and it was delicious. I have since made it with goat cheese, which I happen to love and it was even better. Thank you. Make it ahead and eat it for lunch!

  • Can I use fresh mozzarella cheese instead of goat cheese?

    • — Rosanna Borbon
    • Reply
    • Hi Rosanna, Feel free to use whatever cheese you like but keep in mind that mozzarella won’t add much flavor – I think feta would be a more flavorful substitute for the goat cheese.

  • Delicious, but really benefitted from the zing of added lemon zest which kept the lentils from tasting too muddy.

  • Can this be made the day before?

    • Definitely!

  • I make this all the time! Such a delicious, satisfying staple for any season.

  • Funny, I always thought that I disliked lentils. Then went to a party with a lentil/feta salad which I really enjoyed. So decided to check your website because I thought I recalled a lentil recipe. Made this with Feta (that’s what I had on hand) and brown lentils (no time to go to Whole Foods and my supermarket did not have the ones you recommend). Loved it and made it twice. Next time I will go to Whole Foods to get the green lentils and goat cheese to follow your recipe exactly. But it’s a winner anyway!

  • Wonderful mix of ingredients. Tasty, healthy, and fun to eat (love the crunch of the veggies). In fact, next time I’m going to add a little more celery and carrots. Another great dish.

  • I needed a dish to take to a small meeting that was taking place at lunch time. I had everything for this recipe, except for goat cheese, so I substituted feta (which I prefer anyway). It was a hit. Delicious, fresh, healthful!

  • Tried this yesterday when I was fed up of having made progress with healthy eating only to go backwards in recent days. This was the most delightful thing I have had in a long while. I love this site!!

    No question five stars – can’t wait for the book!

  • I made this and really liked it. I don’t believe the calories are correct though. The recipe says that there are over 400 calories per serving for 6 servings. Seemed really high. Could someone validate the calories please. Thanks

    • Hi Bev, I just made a correction to the number of servings. The nutritional info is correct but it applies to 4 servings instead of 6. Sorry for any confusion!

  • This salad was refreshing and indulgent all at the same time. I loved the texture and flavor of all the small lentils mixed with creamy goat cheese, and the crunch of the carrots and celery perfectly rounded out the dish. This was a nice way for me to try a new food, and I would make it again.

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