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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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!
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!