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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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!
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.
Thanks
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!