French Lentil Salad with Goat Cheese
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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
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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
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- 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.
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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!