Lentil Salad
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Always looking for a good meatless dish. This is a great one.
What a great salad; pretty, yummy and healthy!
I made this salad again while trying to go vegetarian for a week and I ate it all week long! I dumped it on top of spinach and snacked on it all day! So so good, love the cumin.
Cumin? Where is cumin in the recipe?
Our household is not fond of goat or feta cheese. Thoughts on substitutes?? Have the French lentils ready to go.
The only other cheese that might work here is blue cheese — if that doesn’t work, the salad will still be delicious without the cheese. Enjoy! 🙂
I made this last night as a side dish. It was fantastic and even my veggie-hating wife devoured it!
Goat cheese…yum!
It doesn’t get any better than this for a vegetarian. Lentils and goat cheese, what a great combination! The leftovers didn’t last long in my house!
Looking forward to making this for tea time…i love the addition of goat cheese
My husband and I enjoyed this. The leftovers were delicious for lunch the next day as well!
My husband loved this! He’s so sick of brussel sprouts right now. This one was unexpected with the creamy goat cheese and the crunchy carrots. Thanks!
I have made this, sometimes with minor variations, many times now. Excellent!