French · Lunch

French Lentil Salad Recipe

This French lentil salad recipe is a bistro staple: green lentils cooked just tender with bay and thyme, then dressed while warm in a sharp Dijon vinaigrette with diced carrot, shallot and parsley.

It keeps for days, so it is ideal for lunches, and it goes well with a boiled egg or a little goat's cheese.

Serves

4

Prep

10 min

Cook

25 min

Per serving

330 kcal

Ingredients

  • 250 g green lentils (Puy if possible), rinsed
  • 1 bay leaf
  • A sprig of thyme
  • 1 large carrot, finely diced
  • 1 shallot or small red onion, finely chopped
  • 1 celery stick, finely diced
  • A handful of parsley, chopped
  • 3 tbsp olive oil
  • 1½ tbsp red wine vinegar
  • 2 tsp Dijon mustard (not counted)
  • Salt and pepper

Method

  1. 1Cover the lentils with plenty of cold water, add the bay and thyme and bring to the boil. Simmer for 20–25 minutes until tender but still holding their shape. Add the carrot for the last 3 minutes.
  2. 2Whisk the oil, vinegar, mustard, salt and pepper.
  3. 3Drain the lentils and carrot, remove the herbs and toss straight away with the dressing.
  4. 4When just warm, stir in the shallot, celery and parsley. Season and serve warm or cold.

French lentil salad recipe: nutrition per serving

Calories

330 kcal

Protein

16 g · 19%

Carbs

45 g · 52%

Fat

11 g · 29%

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: Dijon mustard.

Tips

  • Salt the lentils at the end, not the beginning, and don't let them boil hard, or the skins split.
  • Dressing them warm is the secret: they absorb the vinaigrette as they cool.

Swaps and variations

  • Vegan and gluten-free as written.
  • Add goat's cheese, a boiled egg or flaked smoked mackerel for more protein.

Storage

Keeps 4 days in the fridge. Refresh with a squeeze of lemon and fresh parsley.

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Frequently Asked Questions

Small, dark green lentils grown around Le Puy-en-Velay in central France, with a protected designation of origin. They keep their shape well, which makes them good for salads.

Sources: USDA FoodData Central records used