Lentil Salad
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This French lentil salad is one of my favorite make-ahead lunches. It’s fresh, satisfying, and holds up well for days in the fridge.
When I’m craving a change from my usual weekday lunch, this hearty lentil salad is my go-to. Studded with crisp carrots and celery, creamy goat cheese, fresh herbs, and a tangy vinaigrette, it’s packed with flavor and texture. It’s the perfect protein-packed option for meal prep because it holds up so well in the fridge.
I use French green lentils—my favorite for salads and lentil soup—because they keep their shape beautifully and have a lovely earthy flavor. These lentils come from the volcanic soil of Le Puy en Velay in France, but you can easily find them at specialty shops or in the bulk section of many supermarkets.
“This delicious, easy, and BEAUTIFUL recipe has become a household staple…I always double the recipe so I can be sure to have leftovers for lunch the next day.”
What You’ll Need To Make French Lentil Salad
You’ll need the following ingredients to make the lentil salad: French green lentils, chicken broth, carrots, celery, fresh thyme and parsley, garlic, Dijon mustard, honey, salt and pepper, lemon juice, extra-virgin olive oil, and goat cheese.
French lentils are small and firm and retain their shape when cooked, making them perfect for salads. Common brown or green lentils can be substituted. Unlike dried beans, lentils don’t need soaking; just pick through them, then simmer for 20 to 30 minutes. So simple!
Step-by-Step Instructions
Step 1: Combine the lentils and broth. Combine the lentils, chicken broth, and bay leaf in a medium saucepan.
Step 2: Cook the lentils. Bring to a boil, then reduce the heat and simmer until the lentils are tender. Remove the bay leaf, strain, and let cool.
Pro Tip: French lentils will take 25 to 30 minutes; common brown or green lentils don’t need as much time—they will take 20 to 25 minutes. Start checking the lentils for doneness a few minutes early. You’re looking for them to be tender but still hold their shape.
Step 3: Mix the salad. In a large bowl, stir together all remaining ingredients except the goat cheese, then add the cooled lentils and toss to combine.
Step 4: Season and serve. Taste and adjust the seasoning if necessary, then transfer the salad to a serving dish and crumble the goat cheese over the top before serving. Refrigerate leftovers in an airtight container for up to 4 days.
More Satisfying Salads You’ll Love
Lentil Salad
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 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly 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 oz 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.
Notes
Nutrition Information
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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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!