Enjoy lentils in all their glory in this French Lentil Salad. So simple yet so flavorful, it tosses hearty and earthy French lentils in a bright and tangy Dijon vinaigrette. An easy side dish with dinner or a protein-packed lunch!
Table of Contents
Haven’t fallen in love with lentils yet? You will be after a taste of this simple yet satisfying French Lentil Salad. Tender French green lentils are tossed in a tangy Dijon vinaigrette to leave you with a light, wholesome, and filling side dish or lunch.
There’s so much to love about this protein-packed salad: All you need are just a few everyday ingredients; the flavors are elegant and exciting despite its simplicity; and the recipe is really easy to make your own. Add the protein of your choice to turn it into a filling meal or enjoy it as-is with your favorite mains!
Ingredient notes
- French green lentils (Puy lentils) – These dark green lentils are best suited for salads because of their tender texture and ability to hold their shape. If you can’t find them, use regular green or brown lentils instead. Do not use red lentils—they’re better off in this Spicy Lentil Soup or this Instant Pot Lentil Soup with Sausage & Kale.
- Water or broth – I love cooking the lentils in chicken broth (or vegetable broth to keep things vegetarian) for that extra layer of savory flavor right from the start. Water works perfectly fine, too.
- Bay leaf – This humble herb infuses herbal notes into the lentils as they simmer. Just remember to discard it before serving the salad.
- Dijon vinaigrette – A vibrant, balanced blend of finely minced shallot, garlic, fresh parsley, Dijon mustard, honey, red wine vinegar, and olive oil ties the salad together. Use a good-quality olive oil here—it really makes a difference in flavor.
- Salt and black pepper
How to make it
Step 1
Cook the Lentils
- Rinse the lentils under cold water, then transfer them to a medium-sized pot.
- Add the water (or broth) and a bay leaf to the pot and bring to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let the lentils simmer until tender.
- Drain and rinse the cooked lentils under cold water, then transfer them to a mixing bowl and set aside.
Step 2
Make the Dressing
- In a small bowl, whisk all of the lentil salad dressing ingredients together until emulsified.
- Give it a taste and season with salt and pepper as needed.
Step 3
Toss in the Dressing
- Pour the dressing over the cooled lentils and toss gently to combine.
- Taste and adjust the salt and pepper if needed.
- Serve right away or chill before serving.
Time Saving Tip: Speed up the prep by pressure cooking the lentils instead of cooking them on the stove. No soaking needed!
Tips and tricks
- French lentils hold their shape well but will turn to mush if overcooked. To avoid overcooking, start checking for doneness around the 18 to 20 minute mark. The lentils should be al dente, or tender but with a slight bite.
- Yes, you must rinse your lentils. The first rinse removes debris, and the second rinse stops the cooking process and cools the lentils quickly.
- For deeper layers of flavor, make the salad at least 4 hours ahead of time (or leave it overnight). This gives those incredible flavors time to meld together.
Variations
This lentil salad is as simple as it gets, leaving plenty of room for the add-ins and customizations of your choice. If you feel like playing with this recipe, use these variation ideas:
- Add a protein – Like sliced hard-boiled eggs, flaked tuna or salmon, chopped shrimp, or shredded chicken.
- Add vegetables – There’s room for raw veggies like cherry tomatoes, shaved fennel, radicchio, or radishes, as well as cooked veggies like carrots, sweet potatoes, beets, green beans, or asparagus.
- Add cheese – To turn this into a Mediterranean lentil salad, top it with crumbled goat cheese, feta, shaved Parmesan, Pecorino, or cubed mozzarella before serving.
- Extras garnishes – For crunch, top the salad with toasted walnuts, sunflower seeds, crispy shallots, or crumbled bacon bits. For a briny kick, add capers or chopped olives.
- Make it vegan – Cook the lentils in water or vegetable broth and swap the honey in the vinaigrette for maple syrup or agave. Consider add-ins like crispy tofu, chickpeas, or white beans for extra protein.
Serving suggestions
These hearty lentils pair well with almost anything, making them a fantastic go-to side dish. Try them next to any of these main dishes when you’re craving a fancy French meal:
- Ratatouille
Storing
The lentils can be cooked up to 5 days in advance. Store them in an airtight container in the fridge or freeze them for up to 3 months. Thaw in the fridge overnight before using them for the salad.
If you made this salad for meal prep or have leftovers, it will keep in an airtight container in the fridge for 4 to 5 days. The flavors only get better as it sits! Before serving, stir the salad and refresh the flavors with a drizzle of olive oil or vinegar if needed.
Erin’s wine pairings for French lentil salad
The earthy lentils and herby Dijon vinaigrette pair well with crisp, balanced, and refreshing wines. Here are a few options:
- Bright, citrusy, and herbaceous Sauvignon Blanc is a particularly classic French choice.
- A dry Rosé is ideal if you’re serving this in warmer weather or with grilled proteins.
- If you prefer red, go with a light-bodied, low-tannin Pinot Noir.
More hearty salads to try!
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Full Recipe
French Lentil Salad
Equipment
- Strainer
Ingredients
- 1 cup French green lentils
- 3 cups water (vegetable or chicken broth (low-sodium))
- 1 bay leaf
- 1 shallot (finely minced)
- ¼ cup fresh parsley (chopped)
- 1 clove garlic (grated or minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 Tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Kosher salt and black pepper (to taste)
- Fresh mint leaves (to garnish (optional))
Instructions
- Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20-25 minutes, until tender.
- Remove from heat and drain the cooked lentils. Remove the bay leaf. Rinse under cold water to stop the cooking process and cool the lentils. Transfer the cooked lentils to a mixing bowl and set aside.
- Meanwhile, in a small bowl, whisk together the shallot, parsley, garlic, mustard, honey, red wine vinegar and olive oil. Season with salt and pepper, to taste.
- Add the dressing to the cooled lentils and toss gently to combine. Taste and season with additional salt and pepper.
- Serve immediately or chill in the refrigerator for at least 4 hours to allow the flavors to merge.
Notes
- The lentils can be cooked up to 5 days in advance. Store them in an airtight container in the fridge or freeze them for up to 3 months. Thaw in the fridge overnight before using them for the salad.
- If you made this salad for meal prep or have leftovers, it will keep in an airtight container in the fridge for 4 to 5 days. The flavors only get better as it sits! Before serving, stir the salad and refresh the flavors with a drizzle of olive oil or vinegar if needed.
- French lentils hold their shape well but will turn to mush if overcooked. To avoid overcooking, start checking for doneness around the 18 to 20 minute mark. The lentils should be al dente, or tender but with a slight bite.
- Yes, you must rinse your lentils. The first rinse removes debris, and the second rinse stops the cooking process and cools the lentils quickly.
- For deeper layers of flavor, make the salad at least 4 hours ahead of time (or leave it overnight). This gives those incredible flavors time to meld together.
- Add a protein – Like sliced hard-boiled eggs, flaked tuna or salmon, chopped shrimp, or shredded chicken.
- Add vegetables – There’s room for raw veggies like cherry tomatoes, shaved fennel, radicchio, or radishes, as well as cooked veggies like carrots, sweet potatoes, beets, green beans, or asparagus.
- Add cheese – To turn this into a Mediterranean lentil salad, top it with crumbled goat cheese, feta, shaved Parmesan, Pecorino, or cubed mozzarella before serving.
- Extras garnishes – For crunch, top the salad with toasted walnuts, sunflower seeds, crispy shallots, or crumbled bacon bits. For a briny kick, add capers or chopped olives.
- Make it vegan – Cook the lentils in water or vegetable broth and swap the honey in the vinaigrette for maple syrup or agave. Consider add-ins like crispy tofu, chickpeas, or white beans for extra protein.
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