French Lentil Salad with Goat Cheese
This post may contain affiliate links. Read my full disclosure policy.
This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.
I make this lentil salad when I’m looking to switch up my weekday lunch routine with something equally nourishing, but a bit different than the norm. It’s made with French green lentils, which are ideal for salads (and also my favorite lentil soup recipe) because they hold their shape when cooked. These lentils are grown in the rich volcanic soil near Le Puy en Velay in the Auvergne region of France and have a wonderful earthy flavor. You can find them in the bulk section at Whole Foods or other specialty food shops. Unlike dried beans, lentils don’t require pre-soaking prior to being cooked. You simply pick over the little legumes, remove any that look broken or damaged, and cook for 20 to 30 minutes. So easy!
“Yet one more excellent healthy recipe from you! This is delicious! I’m on my second batch in two weeks. 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: The star of the salad. These small, firm lentils retain their shape when cooked, making them perfect for hearty salads with great texture.
- Chicken broth: Adds depth and flavor to the lentils, ensuring they’re seasoned from the inside out.
- Bay leaf: Infuses the lentils with subtle, herbal notes as they simmer.
- Carrots: Add a pop of color and touch of sweetness, complementing the earthy lentils.
- Celery: Lends a a crisp, fresh bite that balances the other vegetables and herbs.
- Fresh thyme and parsley: Contributes a pop of color and enhances the salad with fragrant, earthy flavors.
- Garlic: Provides a savory, aromatic foundation that boosts the overall flavor.
- Dijon mustard: Adds a bit of tang and complexity, helping to unify the flavors in the vinaigrette.
- 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 a rich, smooth vinaigrette that binds all the flavors together.
- Goat cheese: Creamy and tangy, it adds richness and a beautiful contrast to the earthy lentils.
- Jump to the printable recipe for precise measurements
You May Also Like
French Lentil Salad with Goat Cheese
This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.
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 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon 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 ounces 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 lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils. Remove 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.
- Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 432
- Fat: 21g
- Saturated fat: 6g
- Carbohydrates: 40g
- Sugar: 7g
- Fiber: 16g
- Protein: 21g
- Sodium: 675mg
- Cholesterol: 15mg
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I use fresh mozzarella cheese instead of goat cheese?
Hi Rosanna, Feel free to use whatever cheese you like but keep in mind that mozzarella won’t add much flavor – I think feta would be a more flavorful substitute for the goat cheese.
Delicious, but really benefitted from the zing of added lemon zest which kept the lentils from tasting too muddy.
Can this be made the day before?
Definitely!
I make this all the time! Such a delicious, satisfying staple for any season.
Funny, I always thought that I disliked lentils. Then went to a party with a lentil/feta salad which I really enjoyed. So decided to check your website because I thought I recalled a lentil recipe. Made this with Feta (that’s what I had on hand) and brown lentils (no time to go to Whole Foods and my supermarket did not have the ones you recommend). Loved it and made it twice. Next time I will go to Whole Foods to get the green lentils and goat cheese to follow your recipe exactly. But it’s a winner anyway!
Wonderful mix of ingredients. Tasty, healthy, and fun to eat (love the crunch of the veggies). In fact, next time I’m going to add a little more celery and carrots. Another great dish.
I needed a dish to take to a small meeting that was taking place at lunch time. I had everything for this recipe, except for goat cheese, so I substituted feta (which I prefer anyway). It was a hit. Delicious, fresh, healthful!
Tried this yesterday when I was fed up of having made progress with healthy eating only to go backwards in recent days. This was the most delightful thing I have had in a long while. I love this site!!
No question five stars – can’t wait for the book!
I made this and really liked it. I don’t believe the calories are correct though. The recipe says that there are over 400 calories per serving for 6 servings. Seemed really high. Could someone validate the calories please. Thanks
Hi Bev, I just made a correction to the number of servings. The nutritional info is correct but it applies to 4 servings instead of 6. Sorry for any confusion!
This salad was refreshing and indulgent all at the same time. I loved the texture and flavor of all the small lentils mixed with creamy goat cheese, and the crunch of the carrots and celery perfectly rounded out the dish. This was a nice way for me to try a new food, and I would make it again.