Lentil Salad
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A vibrant and filling lentil salad for a healthy dish that holds up beautifully for days.
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
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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I’m loving this dish (eating some right now, my 2nd batch in 2 weeks). I put the carrots in to simmer with the lentils for the last 10 minutes of cooking time; they come out just tender.
I am wondering what else I could add to this dish? I keep thinking it will come to me but nothing yet… any ideas? Other veggies, in particular? Not to make it better – it’s great all by itself – but just to get more veggies in my day.
Hi Katie, Red bell peppers might be nice. You could also try some cooked haricot verts chopped into bite-sized pieces.
This is absolutely delicious. Thank you for sharing!
Thank you for testing and perfecting this recipe! It is A++! The fresh herbs, garlic, dijon mustard! Love it! I ate this with the Mesclun Salad all day for Christmas! So satisfying.
The flavors dance the next day. I cooked my green lentils al dente so not mushy. This is my new daily dish!!
This lentil salad is soooo good! I used brown lentils and Progresso Tuscan broth(to simmer.) Just delicious. Another wonderful recipe- many thanks.
Another crowd pleaser – and I used vegetarian broth to cook the lentils…I drained the extra liquid and froze it, then later added it to a soup I was making. No waste. Works well with feta too.
Nutritional info?
Hi Michelle, The recipe has been updated to include nutritional info. See underneath the recipe.
I made this last winter and it made me like lentils even more. I’ve tried this twice, first with goat cheese and then with feta. I like it with feta better. Planning to serve this on my next fall or winter party
Any suggestion for substitute for the mustard? I’m all out, thanks!
Hi Grace, You could use a little dry ground mustard if you have it, or else just leave it out.
You had goat cheese but no mustard?
Love this! Was really happy to find it as I wanted a lentil dish that wasn’t soup. Plus I LOVE goat cheese! Perfection.
This was my lunch for 3 days in a row!!